Szechuan Aubergine and Broccoli with Jasmine Rice
Jasmine rice served with stir-fried aubergine, broccoli, and red pepper, flavoured with ginger, garlic, and Szechuan sauce.
- 400 g aubergine
- 300 g broccoli florets
- 1 whole red pepper
- 4 whole spring onions
- 225 g jasmine rice
- 120 ml szechuan cooking sauce
- 3 tbsp vegetable oil
- 20 g fresh ginger
- 3 whole garlic cloves
- 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 450ml boiling water for 12-15 minutes until tender. Drain and keep warm.
- Step 2
Cut aubergine into 2cm cubes and slice red pepper into strips. Chop spring onions, separating white and green parts.
- Step 3
Mince ginger and garlic finely. Toast cashews in a dry pan for 2-3 minutes until golden.
- Step 4
Heat 2 tbsp vegetable oil in a large wok over high heat. Add aubergine cubes and stir-fry for 5-6 minutes until golden.
- Step 5
Add broccoli florets and red pepper strips, stir-fry for 3-4 minutes until broccoli is bright green.
- Step 6
Push vegetables to one side, add remaining oil, then ginger, garlic and white parts of spring onions. Stir-fry for 30 seconds.
- Step 7
Pour in szechuan sauce and toss everything together for 2-3 minutes until vegetables are coated and sauce is bubbling.
- Step 8
Remove from heat, drizzle with sesame oil and sprinkle with toasted cashews and green spring onions.
- Step 9
Serve immediately over jasmine rice.
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