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

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

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<