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–+ servings

Minced Lamb with Sichuan Pepper and Eggplant

Eleanor Craig
This dish marries the bold, numbing spice of Sichuan peppercorns with the rich, savory depth of minced lamb and the creamy texture of eggplant. Inspired by the robust flavors of Sichuan cuisine, this innovative dish offers a modern twist on traditional stir-fries, perfect for an adventurous palate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine East / Southeast Asian
Servings 4 servings
Calories 399 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background400 grams ground lamb (minced lamb) - Preferably grass-fed for richer flavor
  •  
    2 tablespoons Sichuan peppercorns - Toasted and ground
  • eggplants1 large eggplant - Cubed
  • soy sauce bottles2 tablespoons soy sauce - Use low-sodium if desired
  • Bottle with traditional Japanese rice vinegar and a heap of rice1 tablespoon rice vinegar - Unseasoned preferred
  • garlic2 cloves garlic - Minced
  • ginger1 tablespoon ginger - Minced
  • Vegetable oil2 tablespoons vegetable oil - Peanut or vegetable oil
  • corn starch1 teaspoon cornstarch - Dissolved in 2 teaspoons of water
  • green onion, spring onion2 stalks spring onions - Thinly sliced, for garnish

Instructions
 

  • In a large pan over medium heat, toast the Sichuan peppercorns until aromatic, about 2-3 minutes. Grind them using a mortar and pestle or a spice grinder.
  • In the same pan, heat the cooking oil. Add the minced garlic and ginger, sautéing until fragrant and slightly golden, about 1 minute.
  • Add the minced lamb to the pan. Cook, stirring frequently, until browned, about 5-7 minutes.
  • Add the cubed eggplant and ground Sichuan peppercorns to the pan with the lamb. Stir well to combine, cooking until the eggplant is soft, about 10-12 minutes.
  • Mix in the soy sauce, rice vinegar, and cornstarch slurry, stirring to coat the lamb and eggplant evenly. Lower the heat and simmer until the sauce thickens, about 5 minutes.
  • Plate the dish, garnishing with sliced spring onions. Serve immediately.

Notes

For a milder version, reduce the amount of Sichuan pepper. Substitute minced chicken or turkey for lamb if desired.

Nutrition

Calories: 399kcalCarbohydrates: 12gProtein: 19gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 73mgSodium: 567mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 114IUVitamin C: 4mgCalcium: 58mgIron: 3mg
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