| | Sichuan pepper Chinese vegies with cashews
Sichuan pepper Chinese vegies with cashews
Sichuan pepper Chinese vegies with cashews 4.3-5 9
  • Calories: 789 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Tie 2 snake beans together into a knot. Repeat with remaining snake beans. Heat the coconut oil in a wok over high heat. Cook onion, garlic, ginger and Sichuan pepper for 3 minutes or until the onion begins to colour. Add the eggplant and cook, tossing, for a further 5 minutes.
  2. Add the snake beans, mushroom, braising sauce, soy sauce and sesame oil and stir-fry for 5 minutes or until beans are just tender.
  3. Sprinkle with cashews and mint.
Time for preparing:
15 min.
Servings:
6

Ingredients:

  • 1 bunch snake beans
  • 2 tablespoons coconut oil
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 2 teaspoons finely grated fresh ginger
  • 1/2 teaspoon Sichuan pepper
  • 300g Lebanese eggplant, halved
  • 150g mixed mushrooms
  • 60ml (1/4 cup) Lee Kum Kee Chinese Braising Sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons Yeo’s Pure Sesame Oil
  • 55g (1/3 cup) unsalted roasted cashews, toasted
  • Fresh mint leaves, to serve
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