Sticky Honey and Sambal Aubergine Stir-Fry
with Jasmine Rice and Peanut & Coriander Dressing
Our Sticky Honey and Sambal Aubergine Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
2 unit(s)
Aubergine
(May contain Celery)
150 grams
Jasmine Rice
1 unit(s)
Red Onion
1 unit(s)
Pak Choi
15 grams
Ginger, Garlic & Lemongrass Puree
15 grams
Sambal Paste
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Honey
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
40 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergines, then halve lengthways. Cut each half into four long strips, then widthways into thirds.
Pop the aubergines onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and thinly slice the red onion. Trim the pak choi, then thinly slice widthways.
When the aubergines have 10 mins left, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the onion and pak choi and fry until just soft, 3-4 mins. Continue to stir while the veg cooks.
Stir in the ginger, garlic & lemongrass puree. Fry for 1 min.
Stir the sambal, soy sauce, honey and water for the sauce (see pantry for amount) into the veg. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Bring the sauce to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 5-6 mins.
While the sauce simmers, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
In a small bowl, combine the coriander, peanuts and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside.
When the aubergine is cooked, stir it into the sauce along with the butter (see pantry for amount).
Fluff up the rice with a fork and share between your bowls.
Top with the sticky aubergine stir-fry and pour over any remaining sauce from the pan.
Spoon over the peanut and coriander dressing to finish.
Enjoy!
