Body-Boosting Hoisin Stir Fry
with Wholemeal Rice, Yellow Pepper and Sugar Snap Peas
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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 war 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.
Ingredients
1
Brown Basmati Rice
½
Red Onion
2
Garlic Clove
2
Red Chilli
3
Coriander
1
Celery Stick
(Contains Celery)
1
Yellow Pepper
1
Ginger
1
Aubergine
(May contain Celery)
1
Cornflour
1
Sugar Snap Peas
½
Lime
3
Hoisin Sauce
(Contains Soya)
2
Salted Peanuts
(Contains Peanut May contain Nuts)
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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.
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.
