Easy Sweet-Soy Eggplant & Veggie Stir-Fry

Name: Easy Sweet-Soy Eggplant & Veggie Stir-Fry with Chilli Jam & Garlic-Peanut Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 eggplant; 1 sachet Sweet Soy Seasoning; 20 g plant-based butter; 1 packet jasmine rice; 1 packet Ginger & Lemongrass Paste; 1 packet Chilli Jam; 1 tbs soy sauce; 1 packet Crushed Peanuts; 1 bag coriander; 1 packet Plant-Based Mayo; 3 clove garlic; 1.25 cup water (for the rice); 1 bag Asian Stir-Fry Mix; ¼ cup water (for the sauce)

with Chilli Jam & Garlic-Peanut Rice

Get up to $175 off

The eggplant has a place at the end of the veggie table for a reason. It’s perfect at soaking up the sweet soy flavours of the seasoning as it roasts comfortably in the oven elevates everything when combined with a chilli jam and soy sauce. The hints of ginger and lemongrass will also sneak through when you dig in. A crowd favourite without a doubt!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Plant Based

•Climate Superstar

Allergens:

Soy

•Gluten(Wheat)

•Sulphites

•Gluten

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

eggplant

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

jasmine rice

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

1 packet

Chilli Jam

(Contains: Sulphites; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Wheat, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bag

coriander

1 packet

Plant-Based Mayo

(Contains: Soy; )

3 clove

garlic

1 bag

Asian Stir-Fry Mix

Not included in your delivery

olive oil

20 g

plant-based butter

1 tbs

soy sauce

(Contains: Soy, Gluten; )

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values

Energy (kJ)2989 kJ

Fat29.2 g

of which saturates8.6 g

Carbohydrate94.6 g

of which sugars25.8 g

Protein14.4 g

Sodium1792 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut eggplant into 2cm chunks. • Place eggplant on a lined oven tray. Sprinkle over sweet soy seasoning, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• When eggplant has 5 minutes remaining, heat a large frying pan over medium-high heat with drizzle of olive oil. • Cook Asian stir-fry mix until softened, 2-3 minutes. • Add ginger & lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add chilli jam, the soy sauce and water (for the sauce) and cook until slightly reduced, 1-2 minutes. • When eggplant is done, add it to the pan and stir to combine.

• Add crushed peanuts to the rice and stir to combine. • Divide garlic peanut rice between bowls. Top with sweet soy eggplant and sticky veggie stir-fry. • Tear over coriander and drizzle with plant-based mayo to serve. Enjoy!