Name: Szechuan Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup basmati rice; 1/4 cup soy sauce; 2 tablespoons rice wine vinegar; 2 teaspoons cornstarch; 1 teaspoon maple syrup; 2 teaspoons grated fresh ginger; 1/4 teaspoon red pepper flakes (depending on how spicy you like it. Start with 1/4 teaspoon and go from there); 1 1/4 pounds Japanese eggplant (preferred, but Italian globe will work); 1 tablespoon sesame oil; Garlic clove, minced; Poblano pepper, diced; Bunch scallions, chopped white and green parts; 1/4 cup cashews, toasted

First, rinse rice well, then place in pot with 2 cups of water. Meanwhile, bring to a boil, cover and reduce heat to low. Simmer for 15-20 minutes until rice is cooked and water is absorbed. Then, fluff with fork and set aside.

Next, whisk together the soy sauce, rice wine vinegar, cornstarch, ginger, maple syrup, red pepper flakes in a large bowl. Then, chop eggplant and add to the mixture. Stir well until fully combined, set aside.

Heat the sesame oil in a wok or large skillet over medium heat. Add the garlic, diced poblano, and scallions. Stir fry until peppers and onion are crispy, about 5 minutes.

Next, add in the eggplant mixture with the sauce and cook, another 5-10 minutes until eggplant is fork tender and sauce has thickened.

Finally, divide eggplant mixture over cooked rice and garnish with cashews.