Sichuan eggplant almond and wombok stir fry

Name: Sichuan eggplant, almond and wombok stir-fry
Ingredients: 1/3 cup (55g) blanched almonds, halved; 1 tablespoon peanut oil; 1 brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 1 fresh small red thai chilli, chopped finely; 12 baby eggplants (720g), sliced thickly; 150 gram snake beans, trimmed, chopped coarsely; 1 wombok (700g), trimmed, chopped coarsely; 2 teaspoon sichuan peppercorns, crushed coarsely; 1/4 cup (60ml) vegetable stock; 2 tablespoon hoisin sauce; 1 tablespoon dark soy sauce; 1 tablespoon red wine vinegar; 1/2 cup loosely packed thai basil leaves; 1 fresh long red chilli, sliced thinly