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: 1½ tablespoons malt vinegar; 60 ml (2 fl oz/¼ cup) light soy sauce; 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; 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) Chinese rice wine; 1 tablespoon cornflour (cornstarch); 1 tablespoon coconut sugar or raw sugar; 2 teaspoons finely grated fresh ginger; 1½ tablespoons sesame oil; 4 garlic cloves, crushed or finely chopped; 80 ml (2½ fl oz/¼ cup) vegetarian oyster sauce; 1 teaspoon chilli flakes; 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
Vegetarian
Spicy

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<