Ginger Eggplant Stir-Fry
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Ginger Eggplant Stir-Fry

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.

Allergens:
Sesame
Soy
Gluten
Tree Nuts

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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: Tree Nuts, Gluten, Milk, Peanut, Sesame, Soy. )

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;)

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2670 kcal
Fat24.4 g
of which saturates3.7 g
Carbohydrate87 g
of which sugars23.6 g
Dietary Fibre0 g
Protein14 g
Cholesterol0 mg
Sodium911 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Saucepan
Strainer
Bowl
Wok

Instructions

1

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.

2

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.

Marinate the eggplant
3

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.

Cook the eggplant
4

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.

5

To serve, divide the rice between bowls and spoon over the saucy ginger eggplant stir-fry.