Sichuan zucchini and eggplant
TM6 TM5 TM31

Sichuan zucchini and eggplant

4.4 (18 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2351.7 kJ / 559.9 kcal
Protein
12 g
Carbohydrates
69.1 g
Fat
28 g
Saturated Fat
4.1 g
Fibre
10.5 g
Sodium
2065.7 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

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

More information

Alternative recipes