Sichuan zucchini and eggplant

Name: Sichuan zucchini and eggplant
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 1 eggplant; 1 zucchini; 2 tsp sea salt; 40 g soy sauce; 80 g brown sugar; 30 g Shaoxing wine; 30 g Chinese black vinegar; 30 g sesame oil; ½ tsp Chinese five spice powder; 1 tsp Sichuan peppercorns; 2 tsp chilli broad bean paste; 2 cm piece fresh ginger; 4 garlic cloves; 2 tbsp cornflour; 220 g black rice; 1000 g water; 1 bunch Asian greens; 2 spring onions/shallots; 1 fresh long red chilli; sesame seeds; kimchi

4.5 (19 评分 )

马上体验

难易度初级

准备时间 20 分钟

总时间 1小时 15 分钟

份量 4 portions

食材

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

营养价值: 每 1 portion
热量: 2351.7 kJ / 559.9 kcal
蛋白质: 12 g
碳水化合物: 69.1 g
脂肪: 28 g
饱和脂肪: 4.1 g
膳食纤维: 10.5 g
钠: 2065.7 mg

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Sichuan zucchini and eggplant

难易度

准备时间

总时间

份量

食材

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