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Romano pepper, aubergine & Thai basil stir fry
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125g jasmine rice
3 tbsp vegetable oil
1 aubergine, cut into small bitesized pieces
1 echalion shallot, finely sliced
4 cloves garlic, finely sliced
1-2 tsp Cooks’ Ingredients Crushed Chilli
25g pack Thai basil, leaves only
180g pack Romano Peppers, deseeded and cut into large bitesized pieces
1 tbsp soy sauce
2 tsp dark brown soft sugar
1 red chilli, finely sliced
1. Cook the rice according to pack instructions.
2. Meanwhile, heat a large wok or frying pan over a high heat with 2 tbsp vegetable oil. Once hot, add the aubergine and spread out evenly. Cook for 2 minutes undisturbed, then stir and cook for a further 2 minutes the same way. Turn the heat to low, cover with a lid and steam for another 4-5 minutes, or until the aubergines soften, then remove to a plate and set aside.
3. Return the pan to the heat with the remaining 1 tbsp vegetable oil and once hot, add the shallot, garlic, crushed chilli and most of the basil leaves. Cook for 1-2 minutes or until fragrant, then turn up the heat and add the peppers with a splash of water.
4. Continue to cook for 4-5 minutes, or until starting to soften, then add the aubergines back to the pan with the soy sauce and sugar. Stir to combine. Add a splash more water if the pan looks dry. Garnish with the sliced chilli and remaining basil and serve with the rice.
Typical values per serving:
2 of your 5 a day/vegan/low in sat fat
This recipe was first published in April 2021.