Sichuaterranean stew

A Sichuan and Mediterranean cuisine hybrid. Hence served with pasta or rice.

Sichuan and Mediterranean hybrid

Ingredients

  • TVP
  • 1 onion
  • 5 garlic
  • white wine
  • salt, pepper, soy sauce
  • 1 tomato can
  • 1 tomato
  • 1 aubergine, cubed
  • 1 courgette, grate

Special sauce

  • 3 Tbsp soy sauce
  • 3 tsp vinegar
  • 3 tsp sugar
  • 1.5 Tbsp chilli soy bean paste
  • 2 tsp corn starch
  • 0.5 tsp chilli flakes
  • 1 tsp chilli oil (optional)
  • 2 star anise
  • 1 tsp Sichuan pepper

Preparation

Food process the garlic and onion.

Stir fry the grated courgette. One it smells, add aubergine. Add special sauce and spices.

Once they are both cooked, add TVP and processed onion and garlic. When they start burning add white wine.

Add processed tomato and tomato can. Mix well, cover and put in oven for 1 h at 180 oC. Then turn off oven and leave overnight.

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