![Sichuan zucchini and eggplant Sichuan zucchini and eggplant](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/fafa626e-dc65-4b65-b93e-f3c8c40d3522/Derivates/40eabed8-399e-4652-91ec-bfc7e98c4c49.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 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
- Nutrição
- por 1 portion
- Energia
- 2351.7 kJ / 559.9 kcal
- Proteína
- 12 g
- Hidratos de carbono
- 69.1 g
- Gordura
- 28 g
- Gordura saturada
- 4.1 g
- Fibra
- 10.5 g
- Sódio
- 2065.7 mg
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