Hoisin Stir-Fry

Name: Hoisin Stir-Fry with Brown Rice, Sugar Snap Peas, and Ginger
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: ¾ cup Brown Rice; 1 unit Red Onion; 2 clove Garlic; 1 unit Chili Pepper; ¼ ounce Cilantro; 1 unit Yellow Bell Peppers; 1 thumb Ginger; 1 unit Eggplant; 1 tablespoon Cornstarch; 6 ounce Sugar Snap Peas; 1 unit Lime; 2 jar Hoisin Sauce Jar; 1 ounce Peanuts; 2 unit Scallions; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Brown Rice, Sugar Snap Peas, and Ginger

Recipe Development TeamPublished on September 21, 2016

4.1

(689 customers rated)

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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:

Veggie

•Vegan

•Gluten-free

•Spicy

Allergens:

Soy

•Peanuts

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Brown Rice

1 unit

Red Onion

2 clove

Garlic

1 unit

Chili Pepper

¼ ounce

Cilantro

1 unit

Yellow Bell Peppers

1 thumb

Ginger

1 unit

Eggplant

1 tablespoon

Cornstarch

6 ounce

Sugar Snap Peas

1 unit

Lime

2 jar

Hoisin Sauce Jar

(Contains: Soy)

1 ounce

Peanuts

(Contains: Peanuts)

2 unit

Scallions

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories647 kcal

Energy (kJ)2707 kJ

Fat18 g

Saturated Fat2 g

Carbohydrate112 g

Sugar27 g

Dietary Fiber17 g

Protein18 g

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

•Pot

•Strainer

•Bowl

•Large Pan

Instructions

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).

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.

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

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.

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.

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!