This is my work lunch this week and I’m obsessed. Sticky stir fried egg plant with golden roasted cashew and loads of garlic and spring onion. What’s not to love?

I find the nuts make it really filling and the eggplant has so much flavour and texture. You could easily add green beans or snowless if you’d like some extra vegetables. You could also serve it with a range of other yummy dishes like dumplings if you’re having friends over. We can do this again soon and I’m so excited about it!

The recipe can be doubled or tripled if you’re serving more people, make sure you use a bigger pan.

You can also serve it with a fried egg, but it obviously stops being vegan…

Serves 2

Ingredients

1 Tbs extra virgin olive oil (or peanut oil)

2 gloves of garlic, finely dliced

3 dried chillies

1 Eggplant

1 Tbs soy sauce or tamari

1 Tbs Chinese Cooking Wibe

1 tsp sesame oil

1/4 tsp white pepper

1/4 tsp chines five spice

1 Tbs water

1/2 cup finely sliced spring onion

1/3 cup roasted cashews

Steamed rice and lime wedges to serve

Directions

Cut eggplant into 2cm cubes.

Heat a medium fry pan, or wok, and add olive oil. Once hot add the eggplant and chillies. Fry for 4 minutes, add garlic and fry for a further minute.

Mix together the soy, wine, spices, sesame oil and water and pour over the eggplant. Cook for a few minutes so that the sauce coats the eggplant and thickens. Then add the onion and cashews. Cook for a further minute.

Serve over steamed rice, garnish with extra spring onion and a a squeeze of lime.

HH. x