1. Simmer rice in boiling water for 20 minutes, or until tender. Drain and rinse.

2. Thinly slice 1 pak choi bulb, slice and deseed cucumber. Combine with vinegar and sugar in a bowl, set aside.

3. Combine sauce mix with 1 cup water.

4. Halve eggplants lengthways, score flesh in a crisscross pattern. Heat oil in a large wok (or pan) over medium-high heat. Add eggplants, cook for 4-5 minutes, turning with tongs until golden. Set aside on paper towel to drain.

5. Grate ginger, halve remaining pak choi bulbs and slice spring onions. Return wok to heat with more oil if needed, add crushed garlic and ginger. Cook for 30 seconds, add pak choi and spring onions. Cook for 1-2 minutes, or until softened.

6. Return eggplants to wok with sauce mix. Simmer for 2 minutes, or until thickened. Season with pepper, stir through basil and scatter over crushed peanuts. Serve with rice and pickle.

300g brown rice

1 bunch pak choi (rinsed)
1 lebanese cucumber
1/2 tbsp rice wine vinegar
1 tsp brown sugar

sauce mix
1/2 tbsp brown sugar
1/2 tbsp corn starch
4 tbsp soy sauce

4 finger eggplants
1/4 cup oil, for cooking

1 1/2 tbsp ginger, grated
1/3 bunch spring onions
2 garlic cloves

1/3 bunch basil, torn leaves
40g roasted peanuts, crushed
pepper, for seasoning