Lamb And Eggplant (aubergine) Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/4 cup reduced sodium soy sauce, divided
• 3 tablespoons asian fish sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 1/4 teaspoon asian chili sauce (or to taste)
• 1 tablespoon peanut oil
• 1 lb eggplant, peeled and cut in 1/2-inch cubes
• 4 garlic cloves, minced (about 2 teaspoons)
• 1/2 cup chopped scallion
• 1/2 cup cilantro, chopped

Recipe

• 1 cut lamb lengthwise in half, then across into very thin pieces.
• 2 toss with 1 tablespoon of the soy sauce and set aside.
• 3 combine the remaining soy sauce, fish sauce, lime juice, sugar, cornstarch, water and chili paste in a bowl, set aside.
• 4 heat the oil in a large, nonstick skillet over medium-high.
• 5 add the lamb and cook, stirring, about 2 minutes, or until it just loses its pink color.
• 6 transfer to a plate.
• 7 add the eggplant to the skillet and cook, stirring, until it is lightly browned and no longer spongy, 5 to 6 minutes.
• 8 transfer to the plate with the lamb.
• 9 add the garlic to the skillet and cook, stirring, 1 to 2 minutes.
• 10 mix the sauce briefly to be sure the cornstarch is evenly dispersed, then stir the sauce into the skillet.
• 11 add the lamb and eggplant, and cook until the sauce is thick and glossy and the lamb and eggplant are cooked through.
• 12 stir in the scallions and cilantro and serve immediately.
• 13 makes 4 servings.