Fengwei eggplant, dry version

Chop the ends off the eggplant and slice into roughly three inch sections, cut each section into half inch sheets, stack and cut into half inch strips.

Sprinkle the eggplant with a little water, then add the cornstarch a tablespoon at a time and toss until the surface is no longer moist and carries an even caked layer.

Heat three cups of oil in a wok to 180 centigrade and add the eggplant; the temperature will drop, keep the flame high.

Fry about ten minutes, until the oil is back up to about 170 and the pieces are golden brown, then drain on a paper towel lined plate.

Heat the wok piping hot, add about a tablespoon of oil and swirl for a nonstick surface; drop to medium high.

Toss in the garlic and ginger and mix quickly.

Add the dried chilies and Sichuan peppercorns and stir fry about fifteen seconds until fragrant.

Add the fresh mild chilies, mix briefly, then swirl the liaojiu around the sides of the wok and fry fifteen seconds.

Add the fried eggplant, stir, then pour the light soy sauce over the spatula and around the sides of the wok and fry another fifteen seconds.

Season with the sugar, salt and five spice powder and combine.

Toss in the cilantro, mix, pour the dark Chinese vinegar around the sides of the wok and fry fifteen seconds more.

Toss in the sesame seeds, kill the heat and turn out.

Variation: dice pork belly and fry it first to render some lard, then do the rest of the stir fry in that fat.