Numbing Aubergine White Bean Bowl
Crushed Sichuan peppercorns add a nice hum to this recipe. It's spicy, tingly, and will shake up your palate in all the right ways.
Serves
4
Aubergine
Green Bean
Garlic Clove
Spring Onion
Ginger
Green Birds Eye Chilli
Drained Cooked White Beans
Oyster Sauce
Chinese Black Vinegar
Ground Sichuan Peppercorn
Prawn Crackers
Toasted Sesame Seed
Vegetable Oil
Salt
Black Pepper
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Amica H.
4 months ago
Really delicious and definitely leaves you with a tingly mouth :)
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.