Advertisement
Home 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
Good Luck Pinbone's sichuan chilli eggplant with wood-ear fungusBen Hansen
4
20M
20M
40M

“The spicy eggplant at Sydney’s Good Luck Pinbone is one of my favourites. Would you get the recipe?” – Susan Ridge, Bowral, NSW

Ingredients

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.

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

Notes

Related stories


Advertisement
Advertisement