Sichuan-Style Vegetables Recipe

Name: Sichuan-Style Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, thickly sliced; 8 None baby eggplant; 8 small zucchini; 1/4 cup peanut oil; 1 medium onion, coarsely chopped; 2 cloves garlic, crushed; 4 oz green beans, trimmed and halved; 4 oz yellow beans, trimmed and halved (or use all green if you can't get yellow); 1/4 tsp Sichuan peppercorns, crushed; 1/4 cup vegetable stock; 1 tbsp red wine vinegar; 1 tbsp chili sauce; 1 tbsp dark soy sauce; 1/2 cup firmly packed Thai basil leaves

Servings: persons

2 large potatoes, thickly sliced
8 None baby eggplant
8 small zucchini
1/4 cup peanut oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
4 oz green beans, trimmed and halved
4 oz yellow beans, trimmed and halved (or use all green if you can't get yellow)
1/4 tsp Sichuan peppercorns, crushed
1/4 cup vegetable stock
1 tbsp red wine vinegar
1 tbsp chili sauce
1 tbsp dark soy sauce
1/2 cup firmly packed Thai basil leaves

1
Boil, steam or microwave potatoes until just tender; drain.
2
Meanwhile, using vegetable peeler, peel random strips of skin from eggplant and zucchini; discard skins. Halve each vegetable lengthwise; cut halves into 1-inch chunks.
3
Heat 1 tbsp oil in wok on high heat. Stir-fry eggplant and zucchini, in batches, until lightly browned and just tender.
4
Heat remaining oil in wok. Stir-fry potatoes, in batches, until browned and crisp. Remove from wok. Add onion, garlic, beans and peppercorns; stir-fry until beans are just tender.
5
Return eggplant, zucchini and potatoes to wok with stock, vinegar and sauces; stir-fry until heated through. Remove from heat; stir in basil.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large potatoes, thickly sliced, 8 None baby eggplant, 8 small zucchini, 1/4 cup peanut oil, and more.

Yes, Sichuan-Style Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sichuan-Style Vegetables

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