This Lamb and Eggplant Stir-Fry is a quick and flavorful dish, combining tender lamb with the rich taste of eggplant, bell peppers, and a savory soy-garlic sauce. Perfect for a weeknight meal, this stir-fry is both healthy and satisfying.

Instructions

Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and chicken broth. Set aside.

Cook the Lamb: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the lamb slices and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.

Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic, onion, eggplant, and bell peppers. Stir-fry until the vegetables are tender, about 5-7 minutes.

Combine and Thicken: Return the lamb to the skillet with the vegetables. Pour the sauce over the lamb and vegetables, stirring to coat evenly. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the skillet and cook until the sauce thickens, about 2 minutes.

Serve: Serve the stir-fry over cooked rice, garnished with sliced green onions and sesame seeds.

Notes

Pairing Suggestions: Pair this stir-fry with steamed jasmine rice or quinoa for a complete meal. A side of steamed broccoli or a fresh cucumber salad complements the dish well.

To Ensure Success: Ensure the lamb is sliced thinly for quick and even cooking. Use fresh, firm eggplants for the best texture.

Variations: Add other vegetables like zucchini, snap peas, or mushrooms for extra flavor and nutrition.

Lamb and Eggplant Stir-Fry