Stir-fried lamb with eggplant and scallions

Makes: 4 servings

Prep time: 25 minutes

Cook time: 25 minutes

1 pound boneless leg of lamb, sirloin or flank steak, cut into 2-inch-by-1⁄2-inch-thick strips

1⁄4 cup peanut oil

4 Japanese eggplants, cut into 2-inch-by-1⁄2-inch-thick strips

4 scallions, cut into 1-inch pieces on the diagonal

For the marinade:

1 egg white

2 tablespoons soy sauce

1 tablespoon cornstarch

For the sauce:

3 tablespoons rice wine vinegar

3 tablespoons hoisin sauce

2 tablespoons chili paste with garlic

1 teaspoon dark sesame oil or to taste

2 tablespoons chicken or beef stock or water

1. Whisk the egg white, soy sauce and cornstarch together in a medium bowl and mix to dissolve the cornstarch. Add the lamb and toss to coat, marinating for 15 minutes to 1 hour in the refrigerator.

2. In a small bowl combine the vinegar, hoisin sauce, chili paste and sesame oil and stir to combine. Set aside.

3. In a wok over high heat add 2 tablespoons of oil, swirling to coat the sides. When the oil is very hot but not smoking, add the eggplant slices and toss every 15 to 20 seconds for 3 to 4 minutes or until the eggplant is slightly softened.

Briefly toss the scallions in the wok with the eggplant for a minute and then reserve in a bowl.

4. Add the remaining oil to the wok on high heat, swirling around to coat the sides of the wok. When the oil is very hot but not smoking add the half of the lamb and toss every 15 to 20 seconds for 3 to 4 minutes or until the lamb is brown. Spread the lamb evenly around and up the sides of the wok so that the lamb comes into maximum contact with the heat. Add another tablespoon of oil, if needed, and repeat with the remaining lamb.

5. Return the eggplant and scallions to the wok with the lamb and add the sauce. Cook for about 2 more minutes, stirring to evenly coat the ingredients. Serve immediately.