We get this stir-fry off to a flavourful start with the aromatic trifecta of ginger, onion, and garlic. And although it’s got all the traditional veggies you’d expect to find, there’s also some eggplant tossed in there for a new twist.
/ serving 2 people
/ serving 2 people
Yellow Bell Pepper
Sugar Snap Peas, trimmed
Hoisin-Soy Sauce Blend(ContainsSulphites/Sulfite, Sesame/Sésame, Soy/Soja, Wheat/Blé)
Prep: Bring 1 1⁄4 cups salted water in a medium pot to a boil. Wash and dry all produce. Core and thinly slice the bell pepper. Thinly slice the green onions. Peel, then mince 1 tbsp ginger. Mince or grate the garlic. Finely chop the cilantro. Zest, then cut the lime into wedges. Finely chop the chili, removing the seeds if you prefer less heat.
Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 23-25 min.
Cook the eggplant: Meanwhile, cut the eggplant into 1-inch cubes, then toss in medium bowl with the cornstarch. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil. Working in batches (so you don't crowd the pan), cook the eggplant, until softened and browned on all sides, 5-7 min. Transfer to a plate.
Start the stir-fry: Add another drizzle of oil in the same pan. Reduce the heat to medium. Add the onions, garlic, green onions, ginger, and as much chili as you like. Cook, stirring, for 2-3 min.
Add the sugar snap peas and bell peppers. Cook, until tender-crisp, 2-3 min. Stir in the eggplant, half the cilantro, stir-fry sauce, 1 tbsp water and a squeeze of a lime wedge. Stir until heated through, 1 min. Season with salt and pepper.
Finish and serve: Serve the hoisin stir-fry on a bed of brown rice. Sprinkle with peanuts, remaining cilantro, lime zest and squeeze over another lime wedge, if desired. Enjoy!