Korean Eggplant & Baby Broccoli Stir-Fry
with Garlic Rice & Mayonnaise
Eggplant is known in our storybooks as the veggie ruler! Dress it in the finest sweet and soy flavours and roast it in the oven for a depth of flavour you didn’t know was possible. Served with garlicky rice and stir-fried veggies, this warming dish is sure to be a crowd pleaser.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1
eggplant
½
Onion
1 packet
green beans
½ bunch
baby broccoli
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
mayonnaise
(Contains Egg; )
½ packet
coriander
pinch
chilli flakes
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
⅓ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Finely chop garlic. Cut eggplant into bite-sized chunks. Cut onion (see ingredients) into thin wedges. Trim and halve green beans and any thicker stalks of baby broccoli (see ingredients).
• Place eggplant on a lined oven tray, sprinkle over sweet soy seasoning, then season with salt and pepper and a drizzle of olive oil. • Roast until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium heat with the butter and a dash of olive oil. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, baby broccoli and onion until tender, 6-7 minutes.
• Add remaining garlic and cook until fragrant, 1 minute. • Add Korean stir-fry sauce and the water (for the sauce) and simmer until slightly reduced, 1-2 minutes. Season with pepper.
• Divide garlic rice and baby broccoli stir-fry between bowls. Top with Korean eggplant. • Drizzle over mayonnaise. Tear over coriander and garnish with a pinch of chilli flakes (if using). Enjoy!