Sichuan zucchini and eggplant

Sichuan zucchini and eggplant

4.3 40 évaluations

Prép. 20min

Total 1h 15min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 2065.7 mg

Protides 12 g

Calories 2351.7 kJ / 559.9 kcal

Lipides 28 g

Fibre 10.5 g

Graisses saturées 4.1 g

Glucides 69.1 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Less waste, more food with Thermomix® 70 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

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

Pumpkin, kale and tempeh breakfast bowl

30 min

Spiced coriander prawns

25 min

Fennel digestive

30 min

Grilled eggplant with lime and ginger dressing

30 min

Grilled mushrooms with avocado and parsley dressing

20 min

Savoury semolina

15 min

Peruvian roast chicken with green sauce and avocado salad

25 h 35 min