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Body-Boosting Hoisin Stir Fry

Body-Boosting Hoisin Stir Fry

with Wholemeal Rice, Yellow Pepper and Sugar Snap Peas

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Tags:Lactose FreeSpicyVeggie
Allergens:CelerySoyaPeanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 cup(s)

Brown Basmati Rice

½ cup(s)

Red Onion

2 unit(s)

Garlic Clove

2 tsp

Red Chilli

3 tbsp

Coriander

1 unit(s)

Celery Stick

(ContainsCelery)

1 unit(s)

Yellow Pepper

1 tbsp

Ginger

1 cup(s)

Aubergine

1 tbsp

Cornflour

1 cup(s)

Sugar Snap Peas

½ unit(s)

Lime

3 tbsp

Hoisin Sauce

(ContainsSoya)

2 tbsp

Salted Peanuts

(ContainsPeanut)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2681.944 kJ
Energy (kcal)641 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate121 g
of which sugars0.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Knife
Spoon
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water to a rapid boil with ¼ tsp of salt. Wash the rice under running water for 30 seconds (important step!). Boil the rice for 25 mins until soft enough to eat. Drain the rice and put it back in the pan off the heat and cover with a tea towel.

2

Peel and slice the onion in half lengthways and then very thinly slice it. Peel and finely dice the garlic and the chilli and roughly chop the coriander. Thinly slice the celery widthways and chop the pepper into 3cm chunks. Peel the ginger using the edge of a spoon and then very thinly chop.

3

Slice the aubergine in half lengthways then slice each half lengthways into 4 strips. Now chop widthways into 2-3cm chunks. Toss the aubergine chunks in the cornflour together with a pinch of salt and pepper.

4

Heat 2 tsp of oil in a non-stick pan on high heat. Once really hot, carefully add in the aubergine. Stir-fry the aubergine for 5 mins while you toss the pan and add more oil if needed. Remove the aubergine from the pan and set to the side.

5

Heat 1 tbsp of oil in the pan and add in the onion, garlic, chilli and ginger. After 1 minute, add the yellow pepper and cook for 2 mins.

6

Now add the sugar snap peas and the celery and cook for another minute. Add 2 tbsp of water and cover the pan. Leave to cook for another 2 mins.

7

Squeeze the juice of half the lime into the hoisin sauce. Take the lid off the stir fry and add in the sauce together with the aubergine. Sprinkle over a couple of tbsp of chopped coriander and the nuts. Toss everything together for a minute and then serve with the rice.