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
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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 cloves garlic, crushed
- 100 grams green beans, trimmed, halved crossways
- 100 grams 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
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