Plant-Based
Silky cubes of eggplant tossed with spring onions, basil, cashews and a flavourful hoisin sauce on a bed of brown rice.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Whisk stock paste, 1 1/2 tbsp cornflour, 1/3 cup hoisin sauce and 1 1/2 cups water in a small bowl. Set aside.
3. Peel and grate ginger. Slice spring onions and asian greens into 3cm pieces. Slice mushrooms. Set aside.
4. Heat a frypan over medium-high heat with 2 tbsp oil. Add eggplant and 2 tsp five spice. Cook for 5 minutes until softened. Add remaining vegetables and ginger to cook for 2-3 minutes until tender (add more oil if needed).
5. Pour in sauce and simmer until thickened. Take off heat and stir through cashews and basil leaves. Season well with pepper.
6. Divide rice and stir fry among bowls.
NOTES
We used sesame oil to cook this dish.
2. Whisk stock paste, 1 1/2 tbsp cornflour, 1/3 cup hoisin sauce and 1 1/2 cups water in a small bowl. Set aside.
3. Peel and grate ginger. Slice spring onions and asian greens into 3cm pieces. Slice mushrooms. Set aside.
4. Heat a frypan over medium-high heat with 2 tbsp oil. Add eggplant and 2 tsp five spice. Cook for 5 minutes until softened. Add remaining vegetables and ginger to cook for 2-3 minutes until tender (add more oil if needed).
5. Pour in sauce and simmer until thickened. Take off heat and stir through cashews and basil leaves. Season well with pepper.
6. Divide rice and stir fry among bowls.
NOTES
We used sesame oil to cook this dish.
Brown rice, 300g
Stock concentrate, 1/2 jar *
Ginger, 20g *
Spring onions, 1/3 bunch *
Asian greens, 1 bunch
Mushrooms, 200g
Eggplant, 1
Cashews, 1 packet (50g)
Basil, 1/2 packet *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, Chinese five spice, hoisin sauce, ground coriander, cornflour

Stock concentrate, 1/2 jar *
Ginger, 20g *
Spring onions, 1/3 bunch *
Asian greens, 1 bunch
Mushrooms, 200g
Eggplant, 1
Cashews, 1 packet (50g)
Basil, 1/2 packet *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, Chinese five spice, hoisin sauce, ground coriander, cornflour

