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PREPARATION
- Combine beef strips, ground coriander, chilli powder, fish sauce and palm sugar in a bowl and mix well. Leave to marinate for 30 mins.
- Bring a wok pan to high heat, add half the oil and the beef, and stir fry for 1-2 minutes until just cooked but not overdone. Remove from wok and set aside.
- Add the remaining oil and eggplant, and fry for 2-3 minutes until golden. Remove and set aside.
- Drain some but not all oil from the wok and return to high heat. Add the garlic shoots and stir fry for 1 minute. Add mushrooms and continue to cook for a further 1–2 minutes until they are tender.
- Reduce the wok to low, return the beef and eggplant, then add the chilli jam, shallots and 1 tbsp water. Toss gently until heated through. Remove from heat and add the coriander.
- Serve with your choice of rice or noodles, and garnish with the remaining shallots.
