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

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




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.


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