Sichuan zucchini and eggplant
TM6 TM5 TM31

Sichuan zucchini and eggplant
4.3 (14 évaluations )
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Ingrédients

  • 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
Infos nut.
par 1 portion
Calories
2351.7 kJ / 559.9 kcal
Protides
12 g
Glucides
69.1 g
Lipides
28 g
Graisses saturées
4.1 g
Fibre
10.5 g
Sodium
2065.7 mg

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