Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Name: Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters torn fresh basil leaves; 118 milliliters red, brown or white rice; 1 Tbsp canola oil; 2 Japanese eggplants, or 1 large eggplant, cut into 1-inch half-moons (about 3 cups chopped); 2 Tbsps honey; 2 servings Kosher salt; 177 milliliters white or rice wine vinegar; 355 milliliters sugar-snap or snow peas, ends trimmed; 118 milliliters soy sauce

Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil is a gluten free, dairy free, and vegetarian main course. This recipe serves 2. One serving contains 480 calories, 16g of protein, and 9g of fat. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up soy sauce, honey, rice wine vinegar, and a few other things to make it today. To use up the brown rice you could follow this main course with the Brown Rice Pudding as a dessert.

Instructions

Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.

Ingredients you will need

Vinegar

Honey

Sauce

Rice

Salt

Equipment you will use

Pot

Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes.

Ingredients you will need

Eggplant