Stir-fried Pork with Aubergine
Althoguh the recipe has Sichuan peppercorns, as these are kept whole, they aren’t mouth-numbing unless you bite them. Do try and get hold of these for this recipe, although a little crushed chilli flakes can be substituted. The receipe also calls for black rice vinegar, a standard ingredient in Sichuan cooking, which gives a mellow tanginess to the dish. If you don’t have it, substitute with balsamic vinegar, for a slightly less authentic, but still good effect.