Orange Basil Stir Fry with Jasmine Rice

Name: Orange Basil Stir Fry with Jasmine Rice
Prep time: 20 min
Total time: 30 min
Ingredients: 1 pouch of Grain Trust Organic Jasmine Rice; 1 small eggplant; 1 small red onion, chopped; 2 cups bok choy, chopped; 1 1/2 cups fresh snap peas; 4 garlic cloves, minced; 2 tbsp fresh ginger, minced; 4 oz. tempeh, cubed; 2 tbsp grapeseed oil; 1/4 cup soy sauce; 3 tbsp white wine vinegar; 1 tsp chili sauce; 1 tsp maple syrip; 1 tbsp sesame oil; 1/2 cup fresh basil, juliened; 1 zest of small orange

By brett

February 13, 2018

Serves 4

Prep: 20 mins
Cook: 10 mins

Ingredients

1 pouch of Grain Trust Organic Jasmine Rice

1 small eggplant

1 small red onion, chopped

2 cups bok choy, chopped

1 1/2 cups fresh snap peas

4 garlic cloves, minced

2 tbsp fresh ginger, minced

4 oz. tempeh, cubed

2 tbsp grapeseed oil

1/4 cup soy sauce

3 tbsp white wine vinegar

1 tsp chili sauce

1 tsp maple syrip

1 tbsp sesame oil

1/2 cup fresh basil, juliened

1 zest of small orange

Directions

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.