Sichuan zucchini and eggplant

Sichuan zucchini and eggplant

4.3 40 ratings

Prep. 20min

Total 1 h 15min

4 portions

Ingredients

eggplant (medium), cut into pieces (2 cm)
1
zucchini (large), cut into pieces (2 cm)
1
sea salt
2 tsp
soy sauce
40 g
brown sugar
80 g
Shaoxing wine (Chinese cooking wine)
30 g
Chinese black vinegar (see Tips)
30 g
sesame oil plus an extra 1-2 tsp to fry
30 g
Chinese five spice powder
½ tsp
Sichuan peppercorns (see Tips)
1 tsp
chilli broad bean paste (see Tips)
2 tsp
piece fresh ginger
2 cm
garlic cloves
4
cornflour
2 tbsp
black rice
220 g
water
1000 g
Asian greens trimmed and cut into thirds
1 bunch
spring onions/shallots trimmed and cut into slices, to garnish
2
fresh long red chilli trimmed and cut into slices, to garnish
1
sesame seeds to garnish
kimchi to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 2065.7 mg

Protein 12 g

Calories 2351.7 kJ / 559.9 kcal

Fat 28 g

Fiber 10.5 g

Saturated fat 4.1 g

Carbohydrates 69.1 g

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