Szechuan mussels and eggplant
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Prep Time
15 Minutes
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Cook Time
5 Minutes
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Difficulty Level
Easy, Quick
Ingredients
- 1 packet of Chilean Mussels in Spanish Escabeche style sauce
- Oil for frying
- 250g eggplant, cut to 2cm cubes
- 4 clove garlic, minced
- 2 slices ginger, minced
- ½ tsp Szechuan peppercorns
- 1tbs preserved soybean paste or miso
- 1tbs Chinese cooking wine
- ½ tsp Chinese black vinegar
- 1tsp dark soy
- 1tbs sugar
- ½ sesame oil
- ½ tsp 5 spice
- Salt to taste
Instructions
- In a hot pan, drizzle some oil and pan-fry eggplant until slightly caramelised. Set aside for later.
- To the same pan, add ginger and garlic to fry until fragrant. Add peppercorns and soybean paste and fry for a minute.
- Gently pour in the wine and then add vinegar, dark soy, sugar, sesame oil, 5 spice and Mussels in sauce and bring it to a boil.
- Add prepared eggplant and stir to combine and cook for another minute.
- Season to taste.
- Garnish with toasted sesame seeds and serve with piping hot rice for a light meal or as a complementary dish at the main meal.
| Servings: | 1 |
| Ready in: | 20 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Stir-Fry, Video Recipes |
| Ingredient: | Mussels |
Szechuan mussels and eggplant
This Szechuan mussel and eggplant stir-fry is so good, you’ll never want to order Chinese takeout again! This spicy Chinese stir fry boasts mussels enveloped in a spicy sauce made from layers of garlic, ginger, miso and of course Szechuan peppercorns with just a touch of sweetness. This delicious Szechuan meal is easy to make and could well become a quick and easy go-to meal any time of the week.
Szechuan mussels, also known as Sichuan mussels, are a flavorful and spicy dish that combines fresh mussels with the bold and distinctive flavors of Szechuan cuisine. Szechuan cuisine originates from the Sichuan province in China and is known for its bold, spicy, and numbing flavors.
Did you know?
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from the liberal use of garlic and chilli peppers, as well as the unique flavour of Sichuan pepper
