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Hoisin Stir-Fry

Hoisin Stir-Fry

with Brown Rice, Sugar Snap Peas, and Ginger

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We get this stir-fry off to a flavorful start with the aromatic trifecta of ginger, onion, and garlic. And although it’s got all the traditional veggies you’d expect to find, there’s also some eggplant tossed in there for added bulk and nutrition.

Tags:VeggieVeganGluten-freeSpicy
Allergens:SoyPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Brown Rice

1 unit

Red Onion

2 clove

Garlic

1 unit

Chili Pepper

¼ ounce

Cilantro

1 unit

Yellow Bell Pepper

1 thumb

Ginger

1 unit

Eggplant

1 tablespoon

Cornstarch

6 ounce

Sugar Snap Peas

1 unit

Lime

2 jar

Hoisin Sauce Jar

(ContainsSoy)

1 ounce

Peanuts

(ContainsPeanuts)

2 unit

Scallions

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2707.048 kJ
Calories647 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate112 g
Sugar27 g
Dietary Fiber17 g
Protein18 g
Cholesterol0 mg
Sodium339 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Place rice and a large pinch of salt in a medium pot with enough water to cover it by 3 inches. Bring to a boil. Cook until tender, about 25 minutes, then drain (just like pasta).

2

Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Thinly slice scallions. Peel and mince ginger. Mince or grate garlic. Finely chop cilantro. Trim sugar snap peas. Cut lime into wedges. Mince chili pepper. TIP: Remove seeds if you prefer less heat.

3

Prep the eggplant: Cut eggplant into 1-inch cubes, and toss in medium bowl with cornstarch and a large pinch of salt and pepper.

4

Cook the eggplant: Heat a drizzle of oil in a large pan over medium-high heat. Work in batches to cook eggplant cubes until softened and browned on all sides, 5-7 minutes. Remove from pan and set aside.

5

Heat another large drizzle of oil in same pan over medium-high heat. Add onions, garlic, scallions, ginger, and chili pepper (to taste). Toss until just barely softened, 2-3 minutes. Add bell peppers. Cook until softened, another 3-4 minutes. Season with salt and pepper.

6

Add sugar snap peas. Cook until crisp-tender, another 2-3 minutes. Stir in eggplant, cilantro, 3 Tablespoons hoisin sauce, and a squeeze of lime. Toss until thoroughly heated through, about 1 minute. Serve the hoisin stir-fry on a bed of brown rice. Sprinkle with peanuts, serve with lime wedges, and enjoy!