Chefs' Recipes

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

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

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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"The spicy eggplant at Sydney's Good Luck Pinbone is one of my favourites. Would you get the recipe?" - Susan Ridge, Bowral, NSW

Ingredients

  • 1½ tsp Sichuan peppercorns
  • 2 golden shallots (50gm), finely chopped
  • Juice of ½ lemon
  • ¾ tsp caster sugar
  • 1 litre vegetable oil (4 cups)
  • 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 wood-ear fungus, torn (1 punnet)
  • 2 cloves garlic, thinly sliced
  • ¼ tsp sesame oil
  • 1 long red chilli, thinly sliced
  • ½ cup (loosely packed) coriander
  • Steamed rice, to serve

Method

Main
  • 1
    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.
  • 2
    Combine shallot, lemon juice and a pinch each of sugar and salt in a small bowl.
  • 3
    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.
  • 4
    Gently combine eggplant, pickled shallot, chilli sauce, shoyu, vinegar, pepper and remaining sugar in a bowl.
  • 5
    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.

Notes

Shoyu, traditionally brewed Japanese soy sauce, is available from Asian supermarkets.

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