1.
Cut the Chinese eggplant into bite-sized pieces.
2.
Place the eggplant in a bowl with the salt and enough water to cover.
3.
Soak for 15–30 minutes.
4.
Drain the eggplant and pat it very dry.
5.
Toss with about 1/4 cup cornstarch until all pieces are evenly coated.
6.
Heat canola oil over medium-high heat.
7.
Fry the eggplant in batches for about 3 minutes, turning as needed, until crisp outside and tender inside.
8.
Remove the eggplant and drain.
9.
Leave about 2–3 tablespoons of oil in the wok or skillet.
10.
In a bowl, mix the balsamic vinegar, light soy sauce, dark soy sauce, Chinese cooking wine, oyster sauce, sugar, chicken stock, and cornstarch.
11.
Heat the remaining oil and add the Sichuan peppercorns.
12.
Cook until fragrant and lightly browned.
13.
Add the dried chilies, garlic, ginger, and green onions.
14.
Sauté for 1–2 minutes, until fragrant.
15.
Stir the sauce mixture again, then pour it into the pan.
16.
Cook for 2–3 minutes, stirring, until the sauce thickens.
17.
Taste and adjust with a little more sugar or salt if needed.
18.
Reduce the heat to low and add the fried eggplant.
19.
Toss gently until the eggplant is coated in the sauce.
20.
Remove from the heat and serve, preferably with rice.