Ginger Eggplant Stir Fry

Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain and rinse.

Place the eggplant into a bowl, add in the ginger, chilli, garlic, and the vegetable oil, and leave to sit for 5 minutes.

Heat a wok or large frying pan over a medium-high heat, add the marinated eggplant and water to the pan and cook for 5 minutes. Now add in the oyster sauce, soy sauce, sugar, snow peas and squash and cook for 1-2 minutes or until the veggies are slightly soft. Remove from heat and stir through the cashews.