Goat and Red Capsicum Stir Fry

• 1 ½ pound goat sirloin or fillet, cut into strips
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 red capsicum, seeded and sliced
• 1 onion, cut into wedges
• 3 finger eggplants, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon shredded ginger
• 2 teaspoons brown sugar
• sliced green onion, to serve
• hokkien noodles, to serve

Place the goat meat in a bowl and add the soy sauce and sesame oil. Set aside for 15 minutes.

Add a little oil to a wok or large frying pan and cook the meat in batches until sealed. Remove each batch and set aside to rest.

Heat a little more oil in the wok. Add the capsicum, onion and eggplant and stir fry for 6-8 minutes or until tender. Add the garlic and ginger and cook for a further 2 minutes.

Return the meat to the wok and toss with the vegetables. Stir in the sugar. Cook for another 2-3 minutes then sprinkle with green onions. Serve with hokkien noodles or rice.