Hot & Sour Aubergine & Mushroom with Sticky Rice
Serves 6.
Easy.
Cooking and preparation time: 35 minutes
Ingredients:
1-2 Tbsp. Olive oil
2 1/2 Aubergines
240g Mushrooms
120ml Hoi Sin sauce
120ml Black bean sauce
30ml Sweet soy sauce
1-2 Tsp. Fresh lime juice
Red chilli pepper diced, to taste
1 Medium white onion, diced
3-4 Garlic cloves, chopped
2 Tsp. Ginger, diced
240g Rice OR rice noodles
Water, as required
Seasoning, salt and pepper
A few sprigs of coriander
A few basil leaves
Method:
Heat oil in a wok pan, add onions, ginger, garlic. Keep stirring and cook for one minute.
Add red chillies and cook for further 2 mins. Add in the lime juice.
Add diced aubergines and mushrooms and cook until lightly golden.
Add black bean sauce, hoi sin sauce, sweet soy sauce and water, bring to boil and simmer.
Reduce sauce until veg is cooked and sauce is thick. Wash the uncooked rice under cold running water to remove excess starch.
Place washed rice into a saucepan , add salt and water. Cook for 20 mins until the rice grains are fully cooked. Add cooked rice OR rice noodles to the sauce.
Garnish with shredded basil leave and chopped coriander and serve.
If you have any allergies or intolerances, please check packaging or point of sale allergen information