Sichuan zucchini and eggplant

Sichuan zucchini and eggplant

4.5 35 rating

Prep. 20 min

Total 1 h 15 min

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

Fibre 10.5 g

Saturated Fat 4.1 g

Carbohydrates 69.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Less waste, more food with Thermomix® 70 Recipes
Australia and New Zealand

You might also like...

Spiced paneer parcels

50 min

Cafe-style miso mushrooms

25 min

Thai watermelon salad

50 min

Charred leek gulai sayur

1 h 10 min

Shakshuka

50 min

Easy chicken congee with Chinese sausage and mushrooms

35 min

Vegetarian Curry in Pumpkin Pot

50 min

Miso kraut

168 h 20 min

Miso glazed eggplant (Nasu dengaku)

30 min

Ribollita

50 min

Grilled tofu steaks with Asian mushrooms

2 h 30 min

Grilled eggplant with lime and ginger dressing

30 min