Sichuan chilli eggplant and soya beans

Name: Sichuan chilli eggplant and soya beans
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: Serves 4
Cuisine: China
Ingredients: 1.25 kg (2 lb 12 oz) eggplants (aubergine), quartered lengthways then cut into 3 cm (1¼ inch) slices; roasted peanuts, sliced long red chilli, chopped coriander (cilantro) and steamed rice, to serve; 1½ tablespoons malt vinegar; 1 teaspoon chilli flakes; 60 ml (2 fl oz/¼ cup) light soy sauce; 1 tablespoon cornflour (cornstarch); 1 tablespoon coconut sugar or raw sugar; 220 g (7¾ oz/1½ cups) frozen shelled soya beans (edamame), thawed (see Tip); 4 spring onions (scallions), thinly sliced, white and pale parts kept separate from green parts; 80 ml (2½ fl oz/¼ cup) vegetarian oyster sauce; 80 ml (2½ fl oz/¼ cup) Chinese rice wine; 2 teaspoons finely grated fresh ginger; 4 garlic cloves, crushed or finely chopped; 1½ tablespoons sesame oil; 2 teaspoons Sichuan peppercorns

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Feel free to adjust the amount of chilli, depending on your heat tolerance. Cubes of firm tofu or green beans can be used in place of the soya beans.

Ingredients

1.25 kg (2 lb 12 oz) eggplants (aubergine), quartered lengthways then cut into 3 cm (1¼ inch) slices

Asia
China
Sichuan
Main course
Spicy
Vegetarian

Method

Sprinkle the eggplant with salt and set aside in a large colander set over a bowl for 1 hour.

Rinse the eggplant and pat dry with paper towel.

Meanwhile, put the Sichuan peppercorns in a cold, small frying pan over medium heat. Toast, stirring so they don’t burn, for 3–4 minutes until fragrant. Coarsely crush.

Working in batches, heat 2<