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 3 litres of cold water in a pan with the organic 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 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. Saute for about 5
minutes then add the Oyster Mushrooms. Continue to saute for a further
10 minutes. Add the Okra and Tamari. Simmer for 5 minutes. Sprinkle the
sugar over the top, add the Sherry. Stir, then stir in the Aubergines
and remove from heat.
Serve on a dinner plate in a dish sprinkled with the Spring Onions
with a bed of the prepared Brown Rice, garnish with assorted salads.
