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Ingredients
- sushi rice 150g
- onion 1, halved and sliced
- aubergine 1, chopped into bite-sized pieces
- vegetable oil 1 tbsp
- golden caster sugar 2 tbsp
- red wine vinegar 2 tbsp
- soy sauce 2 tsp, plus extra to serve
- cornflour 2 tsp
- green beans 100g, halved
- red chilli 1, shredded, plus more to serve
Method
-
Step 1
Cook the rice following packet instructions. Fry the onion and aubergine in the oil in a wide shallow pan with a lid on until golden and softened. Stir every few minutes.
-
Step 2
Mix the sugar and vinegar in a small bowl. Add the soy sauce and stir until the sugar dissolves. Add the cornflour and stir until it has dissolved.
-
Step 3
Add the beans and red chilli to the pan and cook for 4 minutes with the lid on. Add the sweet and sour mix, stir and continue cooking for a further 2 minutes with the lid on. Serve with the rice and extra soy and chillies on the side.
Nutritional Information
- Kcals 515
- Fat 8.3g
- Carbs 92.6g
- Fibre 10g
- Protein 10.8g
- Salt 1g
