Sichuan Style Spicy Vegetable Stew

Heat your saucepan over medium heat and add your oils. Once it's hot, add your Sichuan pepper corns and toast them in the oil for a minute or 2 until they become fragrant. You can remove the peppercorns at this point if you'd like as they will fragrance the oil, but I like them left in.
Add your onion, carrots, garlic, ginger and five spice and sauté until the onions are soft.
Deglaze with the Shaoxing wine, then add the gochujang, zucchini, chicken stock, soy sauce, sugar and rice wine vinegar.
Leave that to simmer with the lid on for around 10 minutes to allow the vegetables to soften and the flavours to amalgamate. Taste the broth and adjust if necessary.
Stir in the noodles until they melt into the mix. Break up your enoki into little bundles and add to the top of the stew. Turn the heat down and pop the lid back on for 5 minutes to soften the mushrooms.
Sprinkle with chopped spring onion and sesame seeds and serve with rice.

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