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

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You'll need

1½ tsp Sichuan peppercorns 2 golden shallots (50gm), finely chopped Juice of ½ lemon ¾ tsp caster sugar 1 litre (4 cups) vegetable oil 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 (1 punnet) wood-ear fungus, torn 2 cloves garlic, thinly sliced ¼ tsp sesame oil 1 long red chilli, thinly sliced ½ cup (loosely packed) coriander Steamed rice, to serve


  • 01
  • 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.
  • 02
  • Combine shallot, lemon juice and a pinch each of sugar and salt in a small bowl.
  • 03
  • 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.
  • 04
  • Gently combine eggplant, pickled shallot, chilli sauce, shoyu, vinegar, pepper and remaining sugar in a bowl.
  • 05
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

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

Featured in

July 2017

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