Ginger Eggplant Stir-Fry
with Cashews & Jasmine Rice
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 and, as they say, variety is the spice of life.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
2
baby eggplant
1 knob
ginger
1
long red chilli
1 clove
garlic
1 tub
hoisin sauce
(Contains: Sesame, Soy;)
1 packet
sugar snap peas
1 packet
cashew nuts
(Contains: Tree Nuts; May be present: Gluten, Soy, Tree Nuts, Milk, Peanuts, Sesame.)
1
yellow zucchini
Not included in your delivery
3 cup
water
2 tbs
olive oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the Jasmine rice well. Slice the baby eggplants diagonally, peel and finely chop the ginger, and deseed and slice the long red chilli. Peel and crush the garlic, trim and destring the sugar snap peas, thinly slice the yellow zucchini on an angle, and roughly chop the cashews.
In a medium saucepan add some salt to the water and bring to the boil. Add the Jasmine rice and cook for 10-12 minutes, or until soft. Drain and return to the pan. Cover.
Meanwhile, place the baby eggplant into a medium bowl, add in the ginger, long red chilli, garlic, and olive oil, and leave to sit for 5 minutes.
Heat a large wok or frying pan over a medium-high heat, add the marinated eggplant to the pan and cook for 5 minutes. Now add in the hoisin sauce, salt-reduced soy sauce, sugar snap peas and yellow zucchini and cook for 1-2 minutes, or until the veggies are slightly soft. Remove from heat and stir through the cashews.
To serve, divide the rice between bowls and spoon over the saucy ginger eggplant stir-fry.
