Sichuan Riverbank Supper

1. FINAL MENU

• Name of the meal: Sichuan Riverbank Supper
• Cuisine type: Sichuan
• Serve time: 17:00

This evening's Sichuan menu pairs a single, focused wok main with three complementary sides that showcase classic regional flavors—fermented broad‑bean paste (doubanjiang), toasted Sichuan peppercorn, preserved/pickled chilies and black vinegar—without overwhelming younger diners. The structure keeps one high-attention, finish-to-order wok dish (prawns) for the final minutes at the pass while the other components are timed to hold correctly so everything is served hot and balanced at 17:00.

• Stir-Fried Sichuan Prawns with Pickled Chilies
• Fish‑Fragrant Eggplant (Yu Xiang Qie Zi)
• Dry‑Fried Sichuan Green Beans (Gan Bian Si Ji Dou)
• Steamed Jasmine Rice
• Smashed Sichuan Cucumber Salad (dressed)
• Barley Tea (kid-friendly)
• Off‑dry Riesling, 1 bottle (adult beverage)
• Sichuan Chili Crisp (optional) (optional)

2. FULLY EXECUTABLE RECIPES

Stir-Fried Sichuan Prawns with Pickled Chilies

Equipment

• 12-inch (30 cm) wok or large heavy 10–12-inch skillet
• Large mixing bowl (1.5 L)
• Small bowl for sauce
• Slotted spatula or wooden spoon
• Digital timer

Ingredients

• Raw large prawns, shelled & deveined: 600 g
• Light soy sauce: 15 ml
• Shaoxing wine: 5 ml
• Cornstarch: 5 g
• Fine table salt: 3 g
• Neutral vegetable oil (peanut or canola): 20 ml
• Doubanjiang (fermented broad‑bean chili paste): 15 g
• Pickled red chilies, chopped (e.g., Sichuan pickled chiles or jarred pickled chilies): 20 g
• Toasted ground Sichuan peppercorns: 3 g (about 1 tsp)
• Garlic, minced: 8 g (≈2 medium cloves)
• Fresh ginger, minced: 8 g (≈1 inch / 2-cm piece)
• Scallions, sliced 4 cm, white and green separated: 20 g total (≈2 scallions)
• Sugar: 4 g (1 tsp)
• Rice vinegar: 15 ml
• Sesame oil: 5 ml

Practical substitutions

• Doubanjiang unavailable: substitute 15 g miso + 5 g hot chili paste (e.g., gochujang or sambal oelek) and reduce salt in other components.
• Pickled chilies not available: use 10 g fresh red chile finely chopped + 10 ml rice vinegar.

Cooking / Baking

• Total cook time: 8 minutes active on stove + 10 minutes prep = 18 minutes total

Instructions

1. Ingredients prep: In a large mixing bowl combine prawns (600 g). Add 5 ml Shaoxing wine, 3 g salt and 5 g cornstarch; toss briefly and set aside for 5 minutes while you prep aromatics.
2. Make sauce: In a small bowl mix doubanjiang 15 g, rice vinegar 15 ml, sugar 4 g and sesame oil 5 ml. Stir and set beside the stove.
3. Heat wok: Set wok over high heat until very hot (smoke point), add 20 ml neutral oil and swirl.
4. Flash‑fry aromatics: Add minced ginger 8 g and garlic 8 g; stir 10–15 seconds until aromatic (do not let burn). Add chopped pickled chilies 20 g and stir 10 seconds.
5. Stir‑fry prawns: Add prawns in a single layer, stir continuously; once they start to pink (about 90 seconds), stir and cook another 60–90 seconds until just opaque and curled (total at-wok time ~3 minutes).
6. Finish with sauce: Push prawns up the wok, add doubanjiang mixture (from step 2) to the hot center, let it sizzle 10 seconds, then toss all together for 20–30 seconds so sauce coats prawns and thickens slightly.
7. Final seasoning: Sprinkle toasted ground Sichuan pepper 3 g; add sliced scallion whites (reserve greens for garnish) and toss 5 seconds. Taste and adjust—no further salt added.
8. Plate: Transfer to serving platter; garnish with scallion greens. Serve immediately.

Fish‑Fragrant Eggplant (Yu Xiang Qie Zi)

Equipment

• Large frying pan or 12-inch wok
• Chef's knife, cutting board
• Large bowl
• Small bowl for sauce
• Slotted spoon or tongs

Ingredients

• Chinese (long) eggplants: 800 g (about 3 medium)
• Neutral vegetable oil for frying: 60 ml
• Doubanjiang: 25 g
• Garlic, minced: 12 g (≈3 cloves)
• Fresh ginger, minced: 12 g (≈2-inch total)
• Scallions, white+green separated and sliced: 30 g total (≈2)
• Chicken stock (or low‑sodium vegetable stock): 120 ml
• Light soy sauce: 15 ml
• Rice vinegar (Chinkiang or plain rice vinegar): 15 ml
• Sugar: 12 g (1 tbsp)
• Cornstarch: 10 g, mixed with 30 ml cold water to make a slurry
• Sesame oil: 5 ml
• Toasted ground Sichuan peppercorns: 1 g (pinch)

Practical substitutions

• If Chinese eggplants unavailable: use regular globe eggplants (2 large), cut and treat same way—may require slightly longer frying.

Cooking / Baking

• Total cook time: 12 minutes active on stove + 15 minutes prep = 27 minutes total

Instructions

1. Prep eggplant: Trim ends; cut each eggplant lengthwise into quarters, then into 3–4 cm chunks so pieces are roughly 3–4 cm cubes. Salt lightly if desired (recipe uses existing sauces) and set in a large bowl.
2. Heat oil: Warm 60 ml neutral oil in a wok or large skillet over medium‑high until shimmering.
3. Fry eggplant: In two batches (do not crowd), add eggplant pieces and fry, turning occasionally, until tender and skins collapsed and edges browned, about 5–6 minutes per batch. Use slotted spoon to transfer fried eggplant to a plate lined with paper towel. Reserve 1 tbsp oil in the pan.
4. Stir sauce aromatics: Reduce heat to medium. Add remaining oil if needed (reserve total 1 tbsp in pan), add minced garlic 12 g, minced ginger 12 g and scallion whites; stir 30 seconds until fragrant.
5. Add doubanjiang 25 g and stir 20–30 seconds until paste releases oil and aroma.
6. Return eggplant to pan, add chicken stock 120 ml, light soy 15 ml, rice vinegar 15 ml and sugar 12 g. Stir to combine and simmer uncovered 3–4 minutes so flavors meld.
7. Thicken: Stir cornstarch slurry (10 g cornstarch + 30 ml water) to recombine and drizzle in, stirring until sauce glossy and thickened, about 30–60 seconds.
8. Finish: Turn off heat, stir in sesame oil 5 ml and a pinch (1 g) toasted ground Sichuan peppercorns. Add scallion greens, toss gently.
9. Transfer to serving bowl. Hold brief — best served within ~15 minutes of finishing.

Dry‑Fried Sichuan Green Beans (Gan Bian Si Ji Dou)

Equipment

• 12-inch wok or heavy 10-inch skillet
• Chef's knife, cutting board
• Plate and paper towel

Ingredients

• Fresh green beans, trimmed: 400 g
• Neutral vegetable oil: 30 ml
• Garlic, thinly sliced: 8 g (≈2 cloves)
• Doubanjiang: 5 g
• Light soy sauce: 10 ml
• Sugar: 4 g
• Scallions, sliced: 15 g (use green parts if available)
• Toasted sesame oil (optional finish): 5 ml

Practical substitutions

• If doubanjiang absent: use 5 g of miso + 2 g chili paste.

Cooking / Baking

• Total cook time: 8 minutes active + 8 minutes prep = 16 minutes total

Instructions

1. Blanch (optional but speeds frying): Bring 1 L water to a boil, add green beans 400 g and blanch 30 seconds, drain and immediately plunge into ice water for 30 seconds, drain thoroughly. (Blanching is optional; the recipe works without it but will take slightly longer.)
2. Heat wok over high heat until very hot; add 30 ml oil and swirl.
3. Add green beans; stir and toss vigorously until bean skins blister and beans develop brown spots, about 4–6 minutes.
4. Push beans to sides, add sliced garlic 8 g and doubanjiang 5 g to the center; fry 15–20 seconds until fragrant.
5. Mix soy 10 ml and sugar 4 g into the pan, toss all for 30–45 seconds so beans glaze.
6. Add scallions 15 g, toss 5 seconds; remove from heat and drizzle sesame oil 5 ml if using. Serve immediately or hold up to 10 minutes with lid on low heat.

Steamed Jasmine Rice

Equipment

• Medium saucepan with lid (2–3 L) or electric rice cooker
• Fine mesh sieve

Ingredients

• Uncooked jasmine rice: 360 g (2 cups)
• Water: 600 ml (2 1/2 cups)
• Fine table salt: 3 g

Cooking / Baking

• Total cook time: 12 minutes active at stove (bring to boil + simmer) + 5 minutes steam rest = 17 minutes total (plus 1–2 minutes rinse)

Instructions (stovetop)

1. Rinse rice: Place 360 g jasmine rice in a fine mesh sieve and rinse under cold water until runoff is clear (~1–2 minutes). Drain thoroughly.
2. Combine rice and water: Put rinsed rice in saucepan with 600 ml water and 3 g salt. Cover and bring to gentle boil over medium‑high heat.
3. Simmer: When boiling, reduce to low heat and simmer, covered, for 12 minutes (do not lift lid).
4. Rest: Remove from heat and leave covered for 5 minutes. Fluff with fork and keep covered until service. Rice may be held for up to 15 minutes covered and remains acceptable.

Smashed Sichuan Cucumber Salad (dressed)

Equipment

• Large bowl
• Mortar or rolling pin (to smash)
• Small bowl for dressing

Ingredients

• English cucumbers: 500 g (about 2 large)
• Garlic, minced: 6 g (≈2 cloves)
• Light soy sauce: 15 ml
• Black vinegar: 15 ml
• Sugar: 6 g
• Sesame oil: 5 ml
• Toasted sesame seeds: 8 g
• Toasted ground Sichuan peppercorns: 0.5 g (small pinch)

Cooking / Baking

• Total cook time: 0 minutes cook, 8 minutes active assembly

Instructions

1. Prepare cucumbers: Trim ends, halve lengthwise and smash halves with the flat side of a knife or rolling pin until they crack. Cut smashed halves into 3–4 cm pieces and transfer to a bowl.
2. Make dressing: In a small bowl combine minced garlic 6 g, light soy 15 ml, black vinegar 15 ml, sugar 6 g and sesame oil 5 ml; stir until sugar dissolves.
3. Toss: Pour dressing over cucumbers and toss to coat. Sprinkle toasted sesame seeds 8 g and ground Sichuan pepper 0.5 g. Chill briefly if desired. Best served within 10 minutes of dressing.

Barley Tea (Kid‑Friendly)

Equipment

• 2 L kettle or saucepan
• Pitcher and glasses
• Fine mesh strainer

Ingredients

• Roasted barley tea (mugicha), loose or teabags: 12 g total
• Cold water: 1500 ml
• Ice as desired: 500 g (approximate; optional)

Cooking / Baking

• Total cook time: 6 minutes to steep + chilling time

Instructions

1. Bring 1500 ml water to a boil. Remove from heat, add 12 g roasted barley tea, steep 4 minutes.
2. Strain into pitcher, cool to room temperature then chill in refrigerator. Serve over ice (if using) in individual glasses.

Off‑dry Riesling (Adult Beverage)

Equipment

• Wine opener, white wine glasses

Ingredients

• Off‑dry Riesling (e.g., German Kabinett or Austrian Riesling): 1 bottle (750 ml)

Cooking / Baking

• Total cook time: 0

Instructions

1. Chill bottle to 8–10 °C (about 1–2 hours in refrigerator) and serve in chilled white wine glasses.

Sichuan Chili Crisp (optional, table)

Equipment

• Small ramekin for table

Ingredients

• Chili crisp (store bought): 120 ml ⁰

Cooking / Baking

• Total cook time: 0

Instructions

1. Place chili crisp in small ramekin; allow diners to add at table.

3. LINEAR TIMELINE (16:18–17:00)

• 16:18: Fish‑Fragrant Eggplant — Begin prep: trim and cut 800 g eggplant into 3–4 cm pieces; mince ginger 12 g, garlic 12 g, slice scallions (separate whites/greens). Heat oil for frying.
• 16:22: Steamed Jasmine Rice — Rinse 360 g jasmine rice under cold water, drain; combine with 600 ml water and 3 g salt in saucepan, cover and bring to a boil over medium‑high heat.
• 16:23: Fish‑Fragrant Eggplant — Start frying eggplant in two batches in hot oil; fry until softened and edges brown, about 5–6 minutes per batch; drain to plate lined with paper towel.
• 16:30: Steamed Jasmine Rice — Upon reaching boil, reduce heat to low and simmer covered for 12 minutes.
• 16:31: Fish‑Fragrant Eggplant — With eggplant mostly fried, reduce heat to medium, add 1 tbsp oil in pan, sauté ginger 12 g, garlic 12 g and scallion whites 15 g for 30 seconds, then add doubanjiang 25 g and stir 20–30 seconds.
• 16:33: Fish‑Fragrant Eggplant — Return fried eggplant to pan; add 120 ml chicken stock, 15 ml soy, 15 ml rice vinegar and 12 g sugar; simmer uncovered 3–4 minutes to merge flavors.
• 16:36: Dry‑Fried Green Beans — Prep green beans 400 g (trim ends) and optionally blanch 30 seconds then drain thoroughly; mince garlic 8 g. Heat wok for green beans.
• 16:36: Fish‑Fragrant Eggplant — Stir in cornstarch slurry (10 g cornstarch + 30 ml water) and thicken sauce; turn off heat and stir in 5 ml sesame oil and 1 g ground Sichuan peppercorn. Transfer eggplant to serving bowl and cover to keep warm. (Eggplant finished at 16:40 and will be held; this is within the allowed ~15 minutes before serve.)
• 16:40: Steamed Jasmine Rice — After 12 minutes simmer, remove from heat and leave covered to rest for 5 minutes.
• 16:41: Dry‑Fried Green Beans — In hot wok add 30 ml oil, add green beans and blister until brown spots appear, about 4–6 minutes; push to side, add garlic 8 g and doubanjiang 5 g, fry briefly and toss with 10 ml soy and 4 g sugar. Add scallions 15 g, toss and remove to serving plate. Green beans finished at 16:49 and will hold briefly.
• 16:45: Steamed Jasmine Rice — Fluff rice and keep covered; rice is finished at 16:45 (≤15 minutes before serve) and held covered on the stove or in warmed rice cooker.
• 16:45: Stir‑Fried Sichuan Prawns — Prep prawns: peel/devein 600 g prawns if not prepped; place in bowl and toss with 5 g cornstarch, 5 ml Shaoxing wine and 3 g salt; set aside to sit while you prep aromatics (done by 16:50).
• 16:49: Smashed Sichuan Cucumber Salad — Smash and cut 500 g cucumbers, mince 6 g garlic and combine dressing (15 ml soy, 15 ml black vinegar, 6 g sugar, 5 ml sesame oil); toss and let sit briefly; finish at 16:57.
• 16:52: Stir‑Fried Sichuan Prawns — Heat 20 ml oil in hot wok, add ginger 8 g and garlic 8 g and stir 10–15 seconds, add chopped pickled chilies 20 g and doubanjiang 15 g, then add prawns and stir‑fry continuously until just opaque (~3 minutes); finish by tossing with sauce (rice vinegar 15 ml, sugar 4 g, sesame oil 5 ml) and sprinkle 3 g ground Sichuan pepper; garnish with scallion greens. Prawns finished at 17:00.
• 16:57: Smashed Sichuan Cucumber Salad — Final toss (if dressing held) and sprinkle toasted sesame seeds 8 g and 0.5 g ground Sichuan pepper; plate and place on table.
• 17:00: Service — Plate rice, eggplant, green beans, and prawns; set barley tea chilled on table and open Riesling bottle to serve. Serve at exactly 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Fresh ginger — 40 g ⁺
• Garlic — 34 g ⁺
• Scallions — 80 g ⁺
• Chinese (long) eggplants — 800 g
• Fresh green beans — 400 g
• English cucumbers — 500 g
• Fresh large prawns (raw, shell on or peeled if preferred) — 600 g
• Toasted sesame seeds — 8 g
• Roasted barley tea (mugicha), loose — 12 g

Meat / Seafood

• Raw large prawns, shelled & deveined (or buy shell-on and peel at home) — 600 g

Dairy

• (none)

Dry Goods / Pantry

• Jasmine rice (uncooked) — 360 g
• Neutral vegetable oil (peanut or canola) — 125 ml ⁺
• Doubanjiang (fermented broad‑bean chili paste) — 45 g ⁺
• Pickled red chilies (jarred) — 20 g
• Light soy sauce — 55 ml ⁺
• Shaoxing wine — 5 ml
• Rice vinegar — 30 ml ⁺
• Black vinegar (or substitute rice vinegar) — 15 ml
• Cornstarch — 15 g ⁺
• Sugar (granulated) — 26 g ⁺
• Chicken stock (or low‑sodium vegetable stock) — 120 ml
• Toasted ground Sichuan peppercorns — 4.5 g ⁺
• Sesame oil — 15 ml ⁺
• Fine table salt — 6 g ⁺
• Ground black pepper (table standard) — 0 g (none required beyond Sichuan pepper)*
• Chili crisp (store bought) — 120 ml ⁰

Drinks

• Off‑dry Riesling (1 bottle, 750 ml) — 1 bottle
• Water for barley tea — 1500 ml

*Black pepper noted for completeness but not used; not listed as an active quantity.

5. NOTES & ASSUMPTIONS

• Optional table-side items: Chili crisp (120 ml) for adults who want extra heat at the table.
• Global substitutions: If doubanjiang is unavailable, substitute with miso + chili paste as noted in recipes. Chicken stock may be substituted with low‑sodium vegetable stock.
• Child-safety notes: Hot oil is used for frying eggplant and stir‑frying prawns — keep children away from the stove during frying. Prawns must be fully cooked to opaque for safety.
• Timeline risks: The tightest execution window is the final 18 minutes (16:42–17:00) when the cook finishes green beans, preps prawns, assembles the cucumber salad, and executes the 8‑minute stir‑fry for prawns. This requires quick transitions and working with hot pans in succession.
• Mitigation mindset: Organize mise en place fully before 16:18 (all ingredients measured and placed within reach); have two pans available (wok + second pan) to reduce heat‑cycle delays; keep sauces assembled in small bowls. Prioritize pre‑washing and draining (rice rinsed, cucumbers cut) early so final minutes are stove‑focused.
• Latest safe start time: You can start as late as 16:18 for a 17:00 serve.