Good Luck Pinbone's sichuan chilli eggplant with wood-ear fungus

AT A GLANCE

  • Serves 4 people

"The spicy eggplant at Sydney's Good Luck Pinbone is one of my favourites. Would you get the recipe?" - Susan Ridge, Bowral, NSW

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  • 1½ tsp Sichuan peppercorns
  • 2 golden shallots (50gm), finely chopped
  • Juice of ½ lemon
  • ¾ tsp caster sugar
  • 1 litre (4 cups) vegetable oil
  • 1 eggplant (500gm), cut into 2cm pieces
  • 2 tbsp chilli sauce (we used Lao Gan Ma)
  • 2 tbsp shoyu (see note)
  • 1 tbsp rice wine vinegar
  • Pinch of white pepper
  • 3 spring onions, 2 cut into 4cm lengths, 1 thinly sliced
  • 100 gm (1 punnet) wood-ear fungus, torn
  • 2 cloves garlic, thinly sliced
  • ¼ tsp sesame oil
  • 1 long red chilli, thinly sliced
  • ½ cup (loosely packed) coriander
  • Steamed rice, to serve
01   Dry-roast peppercorns and ½ tsp salt flakes in a wok over medium-low heat until just starting to smoke (3-4 minutes), then immediately pound to a fine powder with a mortar and pestle.
02   Combine shallot, lemon juice and a pinch each of sugar and salt in a small bowl.
03   Heat oil in a wok over medium-high heat until shimmering but not smoking (about 180C) and deep-fry eggplant in batches until golden brown (3-5 minutes). Drain on paper towel. Pour oil into a heatproof bowl for another use, reserving 1 tbsp.
04   Gently combine eggplant, pickled shallot, chilli sauce, shoyu, vinegar, pepper and remaining sugar in a bowl.
05   Heat reserved oil in wok until very hot, then add spring onion batons and fungus and stir-fry until fragrant. Add garlic, stir-fry until just turning golden, then add eggplant mixture and sesame oil. Spoon onto a serving plate, scatter with Sichuan pepper and salt, sliced spring onion, chilli and coriander. Serve with steamed rice.
NoteShoyu, traditionally brewed Japanese soy sauce, is available from Asian supermarkets.

Topics:

SPRING ONIONS, CHINESE, EGGPLANT, MAIN, FUNGUS

Recipe:

GOOD LUCK PINBONE

Photography:

BEN HANSEN

Styling:

AIMEE JONES

FEATURED IN

July 2017

July 2017

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