Plant Power Recipe
snow peas, eggplant, broccoli, sticky rice, ginger-lime confit and vegan red curry broth
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and steam the rice for about 20-30 minutes or until tender.
- 2
Prepare Ginger-Lime Confit
In a small pan, combine fresh ginger, lime zest, and lime juice. Cook over low heat for about 5-10 minutes, stirring occasionally until fragrant. Set aside.
- 3
Cook Vegetables
Chop the eggplant and broccoli into bite-sized pieces. In a large pan or wok, heat a tablespoon of oil over medium heat. Add the eggplant and broccoli, and stir-fry for about 5-7 minutes until they start to soften. Add the snow peas and cook for an additional 2-3 minutes.
- 4
Make the Vegan Red Curry Broth
In a separate pot, combine coconut milk, vegetable broth, and red curry paste. Bring to a simmer over medium heat and cook for about 5 minutes. Add soy sauce, salt, and pepper to taste.
- 5
Combine and Serve
Once the vegetables are cooked, pour the red curry broth over them. Serve immediately over a bed of sticky rice and drizzle with the ginger-lime confit.