Recipe: Sichuan pepper Chinese vegies with cashews
How to Make:
- 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.
- Add the snake beans, mushroom, braising sauce, soy sauce and sesame oil and stir-fry for 5 minutes or until beans are just tender.
- 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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