1In a small bowl, whisk together the soy sauce, white wine vinegar, chilli sauce, maple syrup and sesame oil. Set aside.
2Cook the Grain Trust Jasmine Rice according to the packet instructions. Keep warm while you prepare the stir fry.
3In a large wok or pot, heat the grapeseed oil until smoking. Add the garlic, ginger and onion. Cooke 5-7 minutes, until the red onion is just beginning to soften. Add the eggplant and cook for another 6-8 minutes. The eggplant should be soft, but slightly firm.
4To thee wok, add the soy sauce mixture and stir to incorporate. Add the snap peas, followed by the book choy stems and tempeh. Cook for 3-4 minutes until the snap peas are a vibrant green and the bok choy stems cooked through.
5Add the bok choy tops and steam until wilted. Add the basil and orange zest and stir to combine. Season with salt and pepper, if needed.