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Sichuan zucchini and eggplant

Sichuan zucchini and eggplant
4.5 20 ratings
Prep. 20 min
Total 1 h 15 min
4 portions
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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

Nutrition per 1 portion

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

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