Tim's Eggplant Tofu Basil Noodles with Broccoli

Note: Tim plans to do further experiments before finalizing the recipe.

Preparation:

- remove BROCCOLI (or other green vegetable), EGGPLANT, BASIL, TOFU, MUSHROOMS, SHAOSHING COOKING WINE, CHIU CHAO CHILI OIL, SOY SAUCE, [HOISIN SAUCE (OPTIONAL),] GINGER, LEEKS, letting all ingredients come to room temperature; prepare the ingredients as time permits during the subsequent recipe steps
Note: peel BROCCOLI stalks and chop into 1-1/2 inch long sticks, like carrots

- boil water in a steamer pot set up

- boil salted water for noodles

- When steamer water is boiling, steam the CHINESE EGGPLANTS at high heat for 5-10 minutes, (vary time based on size and tenderness, then set aside and let cool).
Note: check after 5 minutes to see if tender yet -- do not overcook (they will continue to cook while cooling, so be careful not to overcook)

- Toast WHOLE SICHUAN PEPPERCORNS in a dry pan and then grind in pestle or a spice mill.
Note: around 2 tbs (need to experiment with using less)

- mince GARLIC and GINGER

- when water is boiling, add CHINESE NOODLES (UDON-STYLE CHINESE NOODLES (TRY THIS NEXT TIME) or FLAT SHANGHAI-STYLE NOODLES); when al dente, drain, rinse with cold water until fully cooled, then toss with GRAPESEED OIL and set aside
Note: consider reserving a portion of the cooking water and add later

- when eggplant has cooled, slice into 1-1/2 inch strips.

- Heat large pan saute pan or wok to 350-375 and add a generous amount of GRAPESEED OIL
Note: thermometer will not measure the All Clad's temperature accurately until there is oil in the pan (because it reflects the infrared?)

- Add MINCED GINGER, and MINCED GARLIC, CHIU CHAO CHILI OIl, ROASTED GROUND SICHUAN PEPPER and WHOLE DRIED CHILI PEPPERS (all ingredients to taste) and cook for 1 MINUTE, stirring constantly.
Note: only add small amount of sichuan pepper,

- add LEEKS and BROCCOLI (or other GREEN VEGETABLE) and cook for several minutes until green vegetable starts to become tender
Note: Add additional GRAPESEED OIL as necessary during this (and following) steps
Note: as vegetables are added, increase heat as needed to maintain pan above 300 degrees

- add MUSHROOMS, TOFU a and then immediately add SHAOSHING COOKING WINE and SOY SAUCE (pouring a portion directly over the dried chili peppers and then bruise the peppers to release all liquid)
Note: optional -- add small portion of RESERVED NOODLE WATER r at this point to increase volume of and thicken the sauce
Note: can also add HOISIN SAUCE (OPTIONAL) at this point

- Remove dried chili peppers from the pan

- Add NOODLES, EGGPLANT and BASIL to the pan and toss, heating through and coating with the sauce mixture

- Remove from pan and serve immediately