Name: Good Luck Pinbone’s Sichuan chilli eggplant with wood-ear fungus
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
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

“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.

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

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones

Ingredients

Method

Main

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