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Sichuan pepper Chinese vegies with cashews
Sichuan pepper Chinese vegies with cashews
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Speedy and delicious vegetarian stir-fry.
Ingredients:
  • 1 bunch snake beans
  • 33.60 gm coconut oil
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 2 tsp finely grated fresh ginger
  • 1/2 tsp Sichuan pepper
  • 300g Lebanese eggplant, halved
  • 150g mixed mushrooms
  • 60ml (1/4 cup) Chinese Braising Sauce
  • 42.00 gm soy sauce
  • 2 tsp Yeo’s Pure Sesame Oil
  • 55g (1/3 cup) unsalted roasted cashews, toasted
  • Fresh mint leaves, to serve
Instructions:
  • Tie each pair of snake beans into knots. In a wok over high heat, heat coconut oil. Stir-fry onion, garlic, ginger, and Sichuan pepper until onion starts to color, about 3 minutes. Add eggplant and continue tossing for another 5 minutes.
  • Stir-fry snake beans, mushrooms, braising sauce, soy sauce, and sesame oil for 5 minutes until beans are tender.
  • Garnish with cashews and fresh mint leaves.

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