Sichuan salt and pepper veggies with wok-toasted chilli and garlic 🧄 🌶

Name: Sichuan salt and pepper veggies with wok-toasted chilli and garlic 🧄 🌶
Total time: 1800 s
Cuisine: British
Ingredients: 1 handful green beans, chopped in half; Half aubergine, cut in bug matchstick size; 4-5 sichuan peppers, pound in pestle and mortar; 4-5 cloves garlic, finely chopped; 2 red medium size chilli, thinly sliced; 2 spring onion, thinly sliced; 3 tbsp vegetable cooking oil; 5 tbsp corn flour; 2 tbsp plain flour; 8-10 tbsp ice cold water, depends on how batter form as you might need more or less. (You can use sparkling water if prefer); 1 pinch salt; Some ice (optional)

Yui Miles @cookingwithyui

Here is my twentieth of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’

Delicious and satisfying #meatlessmeal Chinese take away style that you can make it easily at home!! I use green beans and aubergine that sat sadly in my fridge, rather than throw it away I dress them up in light but crispy batter and spice them up with some Chinese flavour!!! Warning it’s dangerously delicious 😋!!

#mycookbook
#eatyourgreen
#noleftover
#nowastefood
#vegetarian
#vegan

Here is my twentieth of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’

#mycookbook
#eatyourgreen
#noleftover
#nowastefood
#vegetarian
#vegan

Yui Miles @cookingwithyui

Here is my twentieth of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’

#mycookbook
#eatyourgreen
#noleftover
#nowastefood
#vegetarian
#vegan

Here is my twentieth of 25 Thai-Chinese recipes for my cookbook ’Just like my mum use to make’

#mycookbook
#eatyourgreen
#noleftover
#nowastefood
#vegetarian
#vegan

Saved

Ingredients

30 min

1 handfulgreen beans, chopped in half
Halfaubergine, cut in bug matchstick size
Sichuan salt and pepper
4-5sichuan peppers, pound in pestle and mortar
4-5 clovesgarlic, finely chopped
2red medium size chilli, thinly sliced
2spring onion, thinly sliced
3 tbspvegetable cooking oil
Basic Tempura style batter
5 tbspcorn flour
2 tbspplain flour
8-10 tbspice cold water, depends on how batter form as you might need more or less. (You can use sparkling water if prefer)
1 pinchsalt
Some ice (optional)

Saved

Steps

30 min

1

To make the batter, mix the flours with a pinch of salt. Whisk in the water and ice. The consistency you are looking for should be about single cream.
2

Add your vegetable in the batter, you can add a little bit of flour on top to make it light when fry.
3

On a medium heat pan, add vegetable cooking oil in and add your veggies in batter in. Once the batter starts to tuen lovely golden and crisp, turn them over and let it cooked all round. Take them out and drain the access oil on kitchen towel.
4

Mix all the Sichuan salt and pepper mixture together and fry them on the same pan (medium heat). Keep stir them as they will burn quickly, once the garlic become golden and crisp turn the heat off, sieve the Sichuan salt and pepper mixture out of the oil and place in on kitchen towel.
5

Serve up, place your tempura veggies in a big mixing bowl, add Sichuan salt and pepper mix, add salt and black pepper, mix them all up and serve.

Saved

Cooksnaps

Saved

Yui Miles @cookingwithyui

on October 05, 2020 18:42

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui