Name: Sichuan-style vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large potatoes (600g), sliced thickly; 8 baby eggplants (480g); 8 small zucchini (720g); 1/4 cup (60ml) peanut oil; 1 medium brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 100 gram green beans, trimmed, halved crossways; 100 gram yellow beans, trimmed, halved crossways; 1/4 teaspoon sichuan peppercorns, crushed coarsely; 1/4 cup (60ml) vegetable stock; 1 tablespoon red wine vinegar; 1 tablespoon chilli bean sauce; 1 tablespoon dark soy sauce; 1/2 cup firmly packed thai basil leaves

Sichuan-style vegetables

A spicy and delicious vegetable dish originating from southwest China. The rich sauce in this recipe adds great flavour to the combination of eggplant, zucchini, beans and potatoes.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 large potatoes (600g), sliced thickly

8 baby eggplants (480g)

8 small zucchini (720g)

1/4 cup (60ml) peanut oil

1 medium brown onion (150g), chopped coarsely

2 clove garlic, crushed

100 gram green beans, trimmed, halved crossways

100 gram yellow beans, trimmed, halved crossways

1/4 teaspoon sichuan peppercorns, crushed coarsely

1/4 cup (60ml) vegetable stock

1 tablespoon red wine vinegar

1 tablespoon chilli bean sauce

1 tablespoon dark soy sauce

1/2 cup firmly packed thai basil leaves

Method

1.Boil, steam or microwave potato until just tender; drain.

2.Meanwhile, using vegetable peeler, peel random strips of skin from eggplants and zucchini; discard skins. Halve each vegetable lengthways; cut halves into 3cm pieces.

3.Heat 1 tablespoon of oil in wok; stir-fry eggplant and zucchini, in batches, until browned lightly and just tender.

4.Heat the remaining oil in wok; stir-fry potato, in batches, until browned and crisp.

5.Heat remaining oil in wok; stir-fry onion, garlic, beans and peppercorn until beans are just tender.

6.Return eggplant, zucchini and potato to wok with stock, vinegar and sauces; stir-fry until hot. Remove from heat; stir in basil.

In addition to the chilli heat we associate with this regional Chinese cuisine, Sichuan cooking often includes eggplant and green beans; we’ve added potato and zucchini for a twist. Try to find a variety of potato known as Idaho or Russet Burbank for this recipe, as it’s a great one for browning and crisping.
Note

Women's Weekly Food

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Ingredients

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