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Body-Boosting Hoisin Stir Fry
Body-Boosting Hoisin Stir Fry

Body-Boosting Hoisin Stir Fry

with Wholemeal Rice, Yellow Pepper and Sugar Snap Peas

Recipe Development Team
Recipe Development TeamPublished on June 17, 2015

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Tags:
Lactose Free
Spicy
Veggie
Allergens:
Celery
Soya
Peanut

The quantities provided above are averages only.

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

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 traces of: Celery)

1

Cornflour

1

Sugar Snap Peas

½

Lime

3

Hoisin Sauce

(Contains: Soya)

2

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Nutritional information

/ per serving
Energy (kcal)641 kcal
Energy (kJ)2682 kJ
Fat16 g
of which saturates3 g
Carbohydrate121 g
Protein21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Strainer
Knife
Spoon
Bowl
Pan

Cooking Instructions and Tips

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.

Thinly slice celery
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.

Toss aubergine in cornflour
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.

Add yellow pepper
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.

Add sugar snap peas
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.

Finished dish
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.

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