Sichuan-Style Vegetables - cooking recipe

Ingredients

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

Preparation

Boil, steam or microwave potatoes until just tender; drain.
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.
Heat 1 tbsp oil in wok on high heat. Stir-fry eggplant and zucchini, in batches, until lightly browned and just tender.
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.
Return eggplant, zucchini and potatoes to wok with stock, vinegar and sauces; stir-fry until heated through. Remove from heat; stir in basil.