Sichuan zucchini and eggplant

Sichuan zucchini and eggplant

4.3 40 avaliações

Preparação 20min

Total 1h 15min

4 portions

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 2065.7 mg

Proteína 12 g

Energia 2351.7 kJ / 559.9 kcal

Gordura 28 g

Fibra 10.5 g

Gordura saturada 4.1 g

Hidratos de carbono 69.1 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Less waste, more food with Thermomix® 70 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Thai cucumber salad (Thermomix® Cutter, using modes)

15min

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

10min

Pickled cabbage salad (Thermomix® Cutter, using modes)

10min

Thai cucumber salad (Thermomix® Cutter)

15min

Flank steak with horseradish cream sauce

4h 35min

Portuguese green eggs

50min

Strawberry salad with caramelised sherry vinaigrette

25min

Fennel digestive

30min

Grilled eggplant with lime and ginger dressing

30min

Peruvian roast chicken with green sauce and avocado salad

25h 35min

Pumpkin, kale and tempeh breakfast bowl

30min

Savoury semolina

15min