Photo by NickyGirly on Pixabay
Szechuan Aubergine and Broccoli Stir-Fry with Fragrant Rice
Stir-fry of salted aubergine and broccoli in hot oil with garlic, ginger and spring onions, simmered in coconut milk and Szechuan sauce over jasmine rice.
- 400 g aubergine
- 300 g broccoli
- 1 large red pepper
- 4 whole spring onions
- 200 ml coconut milk
- 3 tbsp szechuan cooking sauce
- 200 g jasmine rice
- 3 cloves garlic
- 20 g fresh ginger
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 60 g cashew nuts
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Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook in 400ml boiling water for 12-15 minutes until tender. Drain and keep warm.
- Step 2
Cut aubergine into 2cm cubes and salt lightly. Leave for 10 minutes, then pat dry with kitchen paper.
- Step 3
Cut broccoli into bite-sized florets. Slice red pepper into strips. Finely chop garlic and ginger. Slice spring onions, separating white and green parts.
- Step 4
Heat 2 tbsp vegetable oil in a large wok or frying pan over high heat. Add aubergine cubes and stir-fry for 5-6 minutes until golden and tender.
- Step 5
Add broccoli florets to the wok and stir-fry for 3-4 minutes until bright green and just tender.
- Step 6
Push vegetables to one side of wok. Add remaining oil, then garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds until fragrant.
- Step 7
Add red pepper strips and cashew nuts. Stir-fry for 2 minutes until pepper is just tender.
- Step 8
Pour in szechuan cooking sauce and coconut milk. Bring to a simmer and cook for 2-3 minutes until sauce thickens slightly.
- Step 9
Remove from heat and stir in sesame oil and green parts of spring onions.
- Step 10
Serve immediately over the fragrant jasmine rice, garnished with remaining spring onion greens.
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