Rated 4 out of 5 based on 1 votes
- 2 x large eggplant, cut into 1cm cubes
- 500 g minced lamb
- 2 Tbls chinese chilli bean sauce
- 2 Tbls chinese ground bean sauce
- 1 Tbls fermented black beans, finely chopped
- 2 tspn chilli sesame oil
- 1.5 cups chicken stock
- 2 Tbls dry sherry
- 2 tspn light soy
- 3 Tbls cornflour
- 1-2 Tbls szechuan pepper, toasted
Fry the eggplant in a hot wok with some oil until it’s going brown and softening. While it’s cooking combine the chilli bean sauce, ground bean sauce and chopped fermented black beans. In a jug combine the stock, sesame chilli oil, sherry and soy sauce and set aside.
When the eggplant is done remove from the wok and set aside. Re-heat the wok on high and add 1 tablespoon of oil and swirl to coat the pan. Add the lamb and brown, stirring to ensure there are no lumps. You may have to pour off some oil/water once it’s done as lamb can be quite fatty. Then add the spicy bean paste above and cook for 1 minute.
Add the stock mixture as well as the eggplant and shitake mushrooms. Stir fry for 1-2 minutes.
Turn down the heat and add the cornflour combined with 3 Tbls water and stir until thickened. Stir through the Szechuan pepper and serve with white rice.
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