cook: sichuan eggplant “stir fry”

Husband harvested the last of Italian eggplant from the garden a couple weeks ago, but I didn't want to cook eggplant parmigiana again. I was in the mood for Asian and wanting to use the Sichuan peppercorns and Sichuan salt in the pantry as well as the ground pork in the fridge. I've discovered that if I can't achieve the smoke and sizzle of a super hot wok, then I can blanch the vegetable in the same water to boil noodles or in the case of this dish, steam the vegetable in bamboo.

I also wanted to eat more of the bok choy in the fridge. Atop jasmine and basmati brown rice, the spicy numbing Sichuan eggplant was a welcome change to the rotation.

The leftover pork and eggplant is going into my ramen noodle bowls for weeknight meals while the leftover rice will turn into crab pineapple fried rice.