Sichuan zucchini and eggplant

Sichuan zucchini and eggplant

4.3 40 ratings

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...

Prawn and lemon zoodles (Thermomix® Spiralizer, using modes)

25 min

Thai cucumber salad (Thermomix® Cutter, using modes)

15 min

Cucumber, dill and sour cream dressing (Thermomix® Cutter, using modes)

10 min

Pickled cabbage salad (Thermomix® Cutter, using modes)

10 min

Thai cucumber salad (Thermomix® Cutter)

15 min

Korean Bo ssam (MEATER+®)

29 h 20 min

Portuguese green eggs

50 min

Fennel digestive

30 min

Grilled eggplant with lime and ginger dressing

30 min

Pumpkin, kale and tempeh breakfast bowl

30 min

Savoury semolina

15 min

Peruvian roast chicken with green sauce and avocado salad

25 h 35 min