(Serves 6 generous portions)
Ingredients:
Main Dish:
6 medium/large aubergines (2000/2500gm approx. in total)
3 medium/large red capsicums (600/700gm approx. in total)
500gm oyster mMushrooms
600gm okra
50ml organic sesame oil (preferably toasted for a better flavour)
125ml organic tamari (keeps the dish gluten free, otherwise could
use soy sauce)
head of garlic (peeled and crushed)
3/4 - bullet nosed chillies (chopped with seeds)
Approx. 5cm x 3cm x 2cm piece of root ginger (peeled and grated)
30gm white cane sugar
50ml dry or medium sherry
6 spring onions
Special Brown Rice:
400/450gm organic brown rice
100/125gm cashew nuts (roughly chopped or broken into small pieces)
125/150gm shredded pineapple piecess
75/90ml organic tamari
salt
3 litres of water
Instructions:
Trim the stalk end off the aubergines and cut each lengthwise into 6
wedges. Cut wedges into 4cm long pieces. Deep fry until showing a
golden brown, place in a sieve and allow a lot of surplus oil to drain.
Dice the red capsicums into 15mm squares.
Hand shred the oyster mushrooms into thick slivers.
Top and tail the okra and divide each into 3/4 pieces depending on
size.
Peel, trim and slice up the spring onions.
Put the cold in a pan with the brown rice and salt, bring to the boil
and allow to simmer with a lid on for about 20/25 minutes until the rice
is almost cooked. Drain, rinse with hot water. Transfer to a plastic
container and stir in the cashew nuts, pineapple pieces and tamari.
Re-heat briefly in a microwave prior to serving.
While the rice is cooking, using a similar sized pan, add the sesame
oil, garlic, chillies, ginger and red capsicums. Sauté for about 5
minutes then add the oyster mushrooms. Continue to sauté for a
further 10 minutes. Add the okra and tamari. Simmer for 5 minutes.
Sprinkle the sugar over the top, add the sherry, stir. Remove from the
heat and stir in the aubergines.
Serve on a dinner plate in a dish with the spring onions sprinkled on
top. Add a bed of the prepared brown rice and garnish with assorted
salads.
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