- 1 light soy sachet
- 1 hoisin sachet
- 1 jasmine rice sachet
- 2 eggplants
- 1 capsicum
- 1 carrot
- 1 Chinese broccoli bunch
- 1 ginger piece
- 1 spring onion bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, sugar, salt
Allergens: Soy, sesame, garlic, wheat, soy, onion
Chef's note: Hoisin is a sauce used in Cantonese cooking to glaze ingredients, flavour stir fries or as a dipping sauce. Its main ingredient is soybean.
1. Prepare the eggplant
Preheat the oven to 190C fan forced. Slice the eggplant in half lengthwise. Score the eggplant by slicing 1cm deep lines into the flesh. Sprinkle the flesh with a little salt and set aside for 10 minutes while you prepare the other ingredients.
2. Prepare the ingredients
Slice the capsicum into 1cm pieces. Cut the Chinese broccoli into the same length as the capsicum. Slice the carrot in half then slice thinly on the diagonal. Finely grate the ginger. Slice the whites of the spring onion into 5cm pieces. Thinly slice the greens of the spring onion.
3. Cook the eggplant
Bake the eggplant in the preheated oven for 20 minutes or until softened and browned. Wash the salt away and pat dry the eggplant with absorbent paper or a tea towel. Drizzle both sides of the eggplant with oil and place onto a lined baking tray
4. Make the sauce
Combine the ginger, hoisin, soy and 1/4 teaspoon per person of sugar in a bowl. Taste and add more sugar if needed.
5. Cook the rice
Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
6. Glaze the eggplant
Once the eggplant is softened and browned, spoon half of the sauce onto the scored side and continue to cook for 5 minutes or until the sauce thickens and creates a shiny glaze on the eggplant.
7. Stir fry the vegetables
Meanwhile, heat a splash of oil in a wok or frying pan over high heat. Add the carrot and cook, stirring for 2 minutes. Add the capsicum and spring onion whites and cook for 1 minute. Add the Chinese broccoli and remaining sauce and cook for 2 minutes or until the broccoli wilts and the sauce coats the vegetables.
8. To serve
Divide the eggplant, rice and vegetables between the serving plates. Sprinkle with spring onion greens.