Kung Pao Eggplant and Jasmine Rice
with Cucumber Pickle and Crunchy Salted Peanuts
Sticky-sweet and spicy Kung Pao eggplant meets fragrant jasmine rice, crisp cucumber pickle, and crunchy salted peanuts for a bold, textural bite.
Cals 484 · Prot 12 · Carbs 113 · Fat 5
Vegetarian
30 min
Sticky-sweet and spicy Kung Pao eggplant meets fragrant jasmine rice, crisp cucumber pickle, and crunchy salted peanuts for a bold, textural bite.
Cals 484 · Prot 12 · Carbs 113 · Fat 5
Vegetarian
Ingredients
Vegetables
Long Eggplant
375 Grams
Red pepper
1 Piece
Spring onion
40 Grams
Sauce
Sweet soy sauce
9*10*11*14*
30 ML
Rice vinegar
15 ML
Ginger garlic paste
10 Grams
Water
200 ML
Chilli flakes
2 Grams
Corn starch
5 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Cucumber pickle
White sugar
5 Grams
Cucumber
1 Piece
Apple cider vinegar
15 ML
Serve
Salted peanuts
1*2*
40 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2045 / 484 |
| Fats (g) | 4.9 |
| of which saturated (g) | 1.5 |
| Carbohydrates (g) | 113 |
| of which sugars (g) | 24.3 |
| Fibers (g) | 11.2 |
| Proteins (g) | 12.4 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over hight heat.
- Lower heat, cover and cook for 12-14 min, until the rice is tender, and the liquid is absorbed.
- Remove from the heat and keep covered until serving.
2 Prep
- Roughly chop the eggplant into 0.5cm thick slices.
- Deseed and roughly chop the pepper.
- Slice the spring onion into big chunks.
- Combine the soy sauce, rice vinegar, ginger garlic paste, measured water, 1 tsp corn starch and a pinch of chilli flakes (spicy!)
Tip! Sensitive to spice? Go easy on the chilli flakes.
3 Fry veg
- Heat a large pan over medium-high heat with a drizzle of oil.
- Fry the eggplant for 4-5 min until starting to soften.
- Add the pepper and spring onion and fry for 2-3 min.
4 Make pickle
- Meanwhile, thinly slice the cucumber.
- Add to a bowl together with the apple cider vinegar and a pinch of salt and sugar.
5 Add sauce
- Add the sauce to the pan with the vegetables and cook until sticky and fragrant and the sauce is slightly thickened.
Tip! If you prefer it even more saucy, add another splash of water.
6 Serve
- Serve the Kung Pao Eggplant on a bed of Jasmine Rice with a side of Cucumber Pickle.
- Roughly chop or crush over the Crunchy Salted Peanuts.
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