Gin And Juice Stir-fry With Eggplant
ribbontea
People: 1
25 min

Ingredients

3
Asparagus
0.5
Bell Pepper
0.25
Broccoli
25 grams
Cashews
1 tsp
Cinnamon
0.25
Eggplant
0.75 tbsp
Ginger
0.75 tbsp
Jam
0.5 tbsp
Lemon
50 grams
Noodles
1 tbsp
Sesame Oil
25 grams
Sesame Seeds
2 tbsp
Soy Sauce

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Prep

  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Wash and cut your asparagus, broccoli and eggplant so that they all have a similar size and shape.
  3. Finely chop your bell pepper and ginger.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast cashews and sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat sesame oil in a pan and add ginger, cinnamon and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Asparagus and Eggplant to your pan and fry for 5 minutes.Then add Broccoli and fry for 5 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  4. Add jam, lemon and soy sauce to your pan and mix.
  5. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Cashews and Sesame Seeds on top.