Hi---

My name is Pam Jacoby, and I was a very regular poster some years back. Now
days, I wander in and lurk for the most part.

I need some serious help because (well, yes for that to, but we're talking
cooking) Penzey's discontinued Sichuan Pepper-Salt a few years ago. This is
the perfect condiment for a favorite dish (below).

Yes, I know why they quit making it, and I've done some serious
searching---I just want an easy way to deal with this, for me, problem. I'm
looking for something beyond importing vast quantities of Sichaun
peppercorns! I'm willing to do the grinding. I just want a resource for
something less than a pound of peppercorns, and a "gist" recipe of how to do
it.

I include some RFC recipes from the past that have served me well---in
separate posts---plus the recipe reason for this request below.

TIA, Pam

I first ate this dish in a Chinese restaurant on Okinawa. For those
unaware, the Nationalist Chinese didn't flee only to the US and Taiwan.
Many went to Okinawa---do your own research. So, the island has many good
Chinese restaurants---end of story!

STUFFED EGGPLANT (Chinese) 4 - 8 servings

1/2 lb ground pork

6 large dried shrimp, soaked in 2 Tbsp hot water for 30 minutes, then
drained and finely chopped

1 green onion, finely chopped

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

3 - 4 Asian eggplants - sliced to create sandwich to stuff

Beer batter

2 c. peanut oil

Combine filling ingredients until meat holds together. Stuff eggplant
slices, dip in batter, and deep fry in 350°F oil until brown - about 2
minutes on a side. Serve with spiced salt/pepper.