Hoisin Stir Fry with Rice, Yellow Pepper Sugar Snap Peas
Nutrition per serving
| Calories | 592 kcal |
| Protein | 11.3 g |
| Carbs | 103.8 g |
| Fats | 14.9 g |
| Saturated Fat | 2.2 g |
| Monounsaturated Fat | 9.4 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 13 g |
| Fiber | 8.9 g |
| Sodium | 391 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Red Chilli Pepper | |
| Fresh Coriander | |
| Celery | |
| Yellow Bell Pepper (capsicum) | |
| Ginger | |
| Aubergine (eggplant) | |
| Cornstarch (Corn flour) | |
| Sugar Snap Peas | |
| Lime | |
| Hoisin Sauce | |
| Olive Oil | |
| Olive Oil | |
| Brown Rice (medium-grain) |
Preparations
1. Peel/thinly slice the onion into half-moon shapes.
1. Peel/thinly slice the onion into half-moon shapes.
2. Peel/finely chop the garlic and ginger.
3. Finely dice the chili.
4. Roughly chop the coriander.
5. Finely slice the celery.
6. Core and slice the pepper into 3cm pieces.
7. Slice the aubergine in half lengthways, slice half into 4 strips and then slice widthways into 3cm chunks. Place in a bowl with the cornflour and a pinch of salt and pepper. Mix well to coat.
Cooking Instructions
1. Rinse the rice in a sieve under running cold water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15 minutes until tender. Drain, return to the pot, cover and set aside.
1. Rinse the rice in a sieve under running cold water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15 minutes until tender. Drain, return to the pot, cover and set aside.
2. Meanwhile, in a frying pan, heat a tsp of oil over high heat. Add the aubergine and fry for about 3 minutes while tossing the pan. Transfer to a bowl and set aside.
3. Wipe the pan clean and heat ½ a tbsp oil over medium heat. Add the onion, garlic, ginger, chili and cook for 30 seconds before adding the peppers and continue to cook for a minute.
4. Add the sugar snap peas with the celery and cook for a minute, before adding a tbsp of water, then cover the pan and cook for a further minute.
5. Stir in the hoisin sauce with the juice from ¼ of a lime with the aubergine. Add the chopped coriander, stir and cook for a final 30 seconds.
6. Serve in a bowl on top of the rice.