If you’re a long-time lover of that signature Thai mix of sweet, spicy, salty and sour, then you are going to love this stir-fry. Eggplant is beautiful any which way you do it, but these lightly marinated and fried baby eggplants are a cute vegetable alternative, as they say, variety is the spice of life.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
oyster sauce(ContainsGluten, Molluscs)
cashew nuts(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
To prepare the ingredients, peel and chop the ginger, and peel and crush the garlic. Deseed and slice the chilli, halve and finely slice the squash, and diagonally slice the eggplant and snow peas. Roughly chop the cashews.
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.
Divide the rice between bowls and spoon over the saucy ginger eggplant stir fry.