Sichuan-Style Vegetables

• 2 large potatoes, thickly sliced
• 8 None baby eggplant
• 8 small zucchini
• 1/4 cup peanut oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, crushed
• 4 oz green beans, trimmed and halved
• 4 oz yellow beans, trimmed and halved (or use all green if you can't get yellow)
• 1/4 tsp Sichuan peppercorns, crushed
• 1/4 cup vegetable stock
• 1 tbsp red wine vinegar
• 1 tbsp chili sauce
• 1 tbsp dark soy sauce
• 1/2 cup firmly packed Thai basil leaves

1. Boil, steam or microwave potatoes until just tender; drain.
2. Meanwhile, using vegetable peeler, peel random strips of skin from eggplant and zucchini; discard skins. Halve each vegetable lengthwise; cut halves into 1-inch chunks.
3. Heat 1 tbsp oil in wok on high heat. Stir-fry eggplant and zucchini, in batches, until lightly browned and just tender.
4. Heat remaining oil in wok. Stir-fry potatoes, in batches, until browned and crisp. Remove from wok. Add onion, garlic, beans and peppercorns; stir-fry until beans are just tender.
5. Return eggplant, zucchini and potatoes to wok with stock, vinegar and sauces; stir-fry until heated through. Remove from heat; stir in basil.

potatoes, baby eggplant, zucchini, peanut oil, onion, garlic, green beans, yellow beans, sichuan, vegetable stock, red wine vinegar, chili sauce, soy sauce, basil

Taken from recipes-plus.com/api/v2.0/recipes/36375 (may not work)