What we send:

• jasmine rice
• green prickly pepper
• eggplant
• cucumber
• ginger
• cashew nuts
• fresh chives
• sriracha sauce
• soy sauce
• rice vinegar
• coconut oil
• sesame oil
• olive oil
• salt
• pepper

Required tools:

• pan
• mixing bowl
• large pan

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Finely chop the chives and diced the cucumbers. Grate the ginger. First, quarter the eggplant lengthwise, then cut the quarters into smaller pieces. In a mixing bowl, mix the soy sauce, half of the sesame oil, a little water, and as much of the sriracha as you want your food to be spicy.

Put the jasmine rice in a strainer and wash with cold water, then drip. Fry in a little olive oil, just enough to whiten the eyes, salt it, then pour in twice as much hot water (3 dl) as rice. Wait until it boils, then cover and cook over low heat. When the water has boiled, take it off the fire andset aside it covered.

While the rice is cooking, mix the cucumber, the rice vinegar, the remaining sesame seed oil, and a portion of the chives and ginger in a mixing bowl. Season with salt and pepper.

Heat the coconut fat in a larger pan, if it is hot enough, put the eggplant in it. Fry, stirring often, for 4-6 minutes or until it gets a little colored and softens slightly. Then add the peppers as well. Stir and cook for another 2-3 minutes.

Pour the soy-sesame oil sauce into the pan, add the cashews and the remaining chives and ginger. Salt and pepper. Cook, stirring often, for another 1 minute.

Serve the vegetable ragout on the jasmine rice and serve with the cucumber salad.

Enjoy your meal!