Stir-Fried Lamb With Eggplant and Chiles

1. 1

   Cut the lamb into short strips, and the eggplant into 1/2-inch cubes.

2. 2

   Stir-fry lamb in neutral oil until browned and set aside.

3. 3

   Add the eggplant, salt and more oil if needed to the pan.

4. 4

   Cook, stirring occasionally, until nearly tender, 6 to 8 minutes.

5. 5

   Add minced garlic, ginger and red chile flakes, and cook for another minute.

6. 6

   Return lamb to the pan, add soy sauce and water, and cook until heated through.

7. 7

   Garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.