Sainsbury's SimplyCook Teriyaki Aubergine Kit - 20 Min Meal

Extraordinary Flavour with a 3-pot Teriyaki flavour kit
1 Rice stock
A ginger & vegetable broth for steamed rice

2 Teriyaki Sauce
A sweet and sticky glaze with garlic, ginger & mirin

3 Yasai Seasoning
A citrussy, savoury veg seasoning with seaweed & chilli

SimplyCook flavour kit and recipe card
3 pots for expertly balanced, extraordinary flavour*
*Rice Stock pot contains alcohol
Step-by-step recipe to cook in 20 minutes

Crafted by SimplyCook's chefs to deliver extraordinary flavour to your dinner table.

simplycook.com/sainsburys

For information on Reference intakes go online to www.sainsburys.co.uk/FoodLabels

For allergens, including Cereals containing Gluten, see ingredients in bold.

Sainsbury's Ingredients
- 150g Basmati rice
- 1 aubergine
- 200g baby corn and mange tout
- 100g spring onions

Get prepared
- Cut aubergine into 2cm cubes
- Halve the baby corn lengthways
- Cut the white parts of the spring onions into 2cm lengths and thinly slice the green parts of the spring onions.

1. Cook the rice
- Bring 300ml water to the boil in a pan, then add the 1 Rice Stock and 150g of the rice (save the other 350g rice for another day).
- Bring it back to boil, then cover, turn the heat down to medium-low and let it simmer for 10 mins. Then turn off the heat and keep it aside, covered.

2. Meanwhile, fry the aubergine
- Heat 2 Tbsp of oil in a frying pan over a medium-high heat, and fry the aubergine for 8-10 mins or until golden brown, then turn off the heat. The pieces are done when they're soft and caramelised.
- Add half of the 2 Teriyaki Sauce to the aubergine and toss to coat. Then remove the aubergine to a bowl and keep warm.

3. Stir-fry the veg
- Wipe out your aubergine pan and heat 1 Tbsp oil in it over a medium-high heat. Add the baby corn and fry for 2 mins.
- Next, add the mange tout and the white parts of the spring onions and fry for 1 more minute, until all the veg is tender but still has some bite.
- Then turn the heat down to low and add the 3 Yasai Seasoning Toss the veg for 1 minute then turn off the heat.
Check food is piping hot and cooked thoroughly. All cooking appliances vary. This is a guide only.

Tip
Try not to move the veg around the pan too much in order to get some nice, golden brown caramelisation going on.

Serve!
Fluff up the rice with a fork and serve it in bowls and top with the charred veg and a serving of the aubergine, drizzled with the rest of the 2 teriyaki sauce. Sprinkle with the rest of the spring onions to garnish.

You'll need some oil from your cupboard.

Keep refrigerated.