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Sichuan Style Spicy Vegetable Stew

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    Servings
    2
    Prep time
    10 min
    Cook time
    20 min

Category

Main Dishes

Source

monmackfood.com

Ingredients

1 tbsp Oil
½ tsp Sesame oil
1 tsp Sichuan peppercorns
3 cloves Garlic minced
1 tbsp Ginger grated
½ Onion sliced
½ tsp Five spice powder
2 tbsp Shaoxing rice wine
2 tbsp Doubanjiang (Chinese fermented chili bean paste) — sub with gochujang
1 Carrot sliced
½ Zucchini 2cm dice
1 cup edamame beans
2 cups Chicken stock
1 tbsp Light soy sauce
2 tsp Sugar
2 tsp Rice wine vinegar
1 bunch of glass noodles or soba noodles
1 bunch Enoki mushrooms ends cut off
Spring onions for garnish
Sesame seeds for garnish

Instructions

  1. 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.
  2. Add your onion, carrots, garlic, ginger and five spice and sauté until the onions are soft.
  3. Deglaze with the Shaoxing wine, then add the gochujang, zucchini, chicken stock, soy sauce, sugar and rice wine vinegar.
  4. 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.
  5. 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.
  6. Sprinkle with chopped spring onion and sesame seeds and serve with rice.
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