Ginger Eggplant Stir-Fry

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.