(4 servings)

2 lbs eggplant
3 Tbsp oil for frying
2 whole dried chili peppers
6 cloves garlic, minced
2 scalions, chopped, incl green part
1 tsp sesame oil

(I sometimes toss in some extra veggies
if it's the only dish I'm cooking)

sauce:
1 Tbsp Szechwan sweet bean sauce or ground bean sauce
2 Tbsp black soy sauce
2 tsp brown sugar
1 Tbsp pale dry sherry
1 tsp chili oil

Make 4 slashes around eggplant, about 1" deep. Steam until soft.
Cool. Tear into thin strips lengthwise. Discard some seeds.

Heat oil in wok. Fry chili peppers until dark brown & discard. Add
garlic & scallions & brown slightly. Add sauce mix & cook to bubble.
Add eggplant. Add sesame oil.