Lamb and Eggplant Stir-Fry

Lamb and Eggplant Stir-Fry
Tender lamb slices intertwine with hearty chunks of eggplant and vibrant vegetables, creating a harmonious blend of flavors and textures. Marinated in a savory mixture of soy sauce, rice vinegar, and aromatic spices, the lamb boasts depth and richness. Stir-fried alongside tender-crisp red bell peppers, onions, and broccoli, the dish offers a symphony of colors and nutrients.

Approx times: Prep: 20 min - Cook: 15 min
Ingredients
Serves 4
For the marinade:
  • 1 pound lamb, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon cornstarch
For the stir-fry:
  • 2 tablespoons vegetable oil
  • 1 large eggplant, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 cups broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon honey or brown sugar
  • Salt and pepper to taste
  • Cooked rice, for serving
  • Sesame seeds, sliced green onions (garnish)
Directions
  • In a bowl, combine sliced lamb with soy sauce, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Mix well to coat the lamb evenly. Let it marinate for at least 20 minutes.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated lamb slices to the skillet and stir-fry for 2-3 minutes until browned. Remove the lamb from the skillet and set aside.
  • In the same skillet, add a little more oil if needed. Add the eggplant pieces and stir-fry for about 5 minutes until they start to soften.
  • Add the sliced red bell pepper, onion, and broccoli florets to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
  • Return the cooked lamb to the skillet with the vegetables.
  • In a small bowl, mix together soy sauce, oyster sauce, and honey or brown sugar. Pour the sauce over the lamb and vegetables in the skillet.
  • Stir well to coat everything evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.Season with salt and pepper to taste.
  • Serve hot over cooked rice. Garnish with sesame seeds and sliced green onions if desired.