Spicy Lamb and Szechwan Eggplant Stir-Fry
If you love spicy food, you are going to really enjoy this yummy meal! It is super easy to prepare and the lamb and eggplant flavors work so well together! I took one bite, intending to have something else for lunch, and ended finishing the entire plate!
This is inspired by a recipe that I saw on the Food Network program "Food 911". But, I have made it a little more Zone friendly.
1Large Eggplant cut into 1 inch cubes
1/2 lb of ground lamb
1 tablespoons walnut oil
1 tablespoon dark sesame oil
Salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh green chile, sliced
1 dried red chile, minced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch ( a little goes a long way!)
Fresh basil and fresh cilantro, for garnish
In a non-stick wok, heat oils until it begins to smoke a little. Add the chopped eggplant and stir-fry until they become soft and a little sticky. About 6 or 7 minutes. Drain the eggplant on a few sheets of paper towels and sprinkly with salt and pepper.
Add a tsp of oil to the wok and heat. Stir-fry the green onion, garlic, ginger, red and green chile until fragrant. Add the chicken broth and simmer for a couple minutes. In the mean time, combine soy sauce, rice vinegar and cornstarch until it disolves. Add to the wok and stir until it thickens. I added a little water because it got a little too thick. Toss the eggplant back into the wok and stir until incorporated. Put on a plate and keep warm. Use the wok again to brown the ground lamb. Drain the lamb on paper towels and add salt and pepper.
Before combining the lamb, weigh 1.5 oz per block and put in a small mixing bowl. Measure the eggplant out about 1-and-a-half cups per block. Stir the eggplant and lamb together, garnish with basil and cilantro and serve. The oils and fat content of the lamb more than cover the fat requirement. So go easy if you wish to add some nuts.