Name: Sichuan-style vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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 clove garlic, crushed; 100 gram green beans, trimmed, halved crossways; 100 gram 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

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, beans and potatoes.

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

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 clove garlic, crushed

100 gram green beans, trimmed, halved crossways

100 gram 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

Method

1.Boil, steam or microwave potato until just tender; drain.

2.Meanwhile, using vegetable peeler, peel random strips of skin from eggplants and zucchini; discard skins. Halve each vegetable lengthways; cut halves into 3cm pieces.

3.Heat 1 tablespoon of oil in wok; stir-fry eggplant and zucchini, in batches, until browned lightly and just tender.

4.Heat the remaining oil in wok; stir-fry potato, in batches, until browned and crisp.

5.Heat remaining oil in wok; stir-fry onion, garlic, beans and peppercorn until beans are just tender.

6.Return eggplant, zucchini and potato to wok with stock, vinegar and sauces; stir-fry until hot. Remove from heat; stir in basil.

In addition to the chilli heat we associate with this regional Chinese cuisine, Sichuan cooking often includes eggplant and green beans; we’ve added potato and zucchini for a twist. Try to find a variety of potato known as Idaho or Russet Burbank for this recipe, as it’s a great one for browning and crisping.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy