Chinese Style Vegetable Skewers

Ingredients

For the Skewers:
  • 1 Green pepper
  • 250g Mushrooms (chestnut/oyster)
  • 1/2 Aubergine
  • 4 Large green chillies
  • 200g Green beans (runner/mangetout)
  • 200g Firm tofu
For the Marinade:
  • 1 tsp flaked red chilli
  • 2 tsp Chinese black vinegar
  • 2 tsp Soy Sauce
  • 2 tbsp Groundnut oil
  • 1 tsp Ground black pepper
  • 1/2 tsp Ground star anise
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground fennel seed
  • Salt to taste

Method

  1. Chop the vegetables (except the beans and chillies; use these whole) and tofu into large chunks and thread onto the skewers
  2. Combine the ingredients for the marinade and spoon evenly over the skewers
  3. Cover the skewers and leave them to marinate for 2-4 hours
  4. Place under a hot grill and monitor closely, turning frequently until thoroughly cooked and crispy
  5. Serve with flat wheat noodles and optional satay sauce

Cooking Temperature: 220 degrees

Cooking Time: 15 Minutes

Serves: 2

Keeps For: 0 days

Tips and Comments

  • This recipe idea was inspired by the summer street food I encountered in Shanxi and Liaoning provinces. Skewered veg (and non veg options) are laid out in trays for diners to choose from. These selections are then handed to the chef who grills them to within an inch of their lives on a huge, hot, smoky grill before adding the chilli sauce. I've interpreted it as a marinade and adapted it to a domestic grill but it would work well on a barbecue. Aim to get it a bit black round the edges and eat it in a gutter for authenticity! 
  • Other 'authentic' veg you could use include; different kinds of mushroom, pak choi, spring onion, lettuce, potato slices, lotus root and sweet corn.