Make-Ahead Sweet and Sour Stir-Fried Eggplant with Snap Peas and Basil

Ingredients

serves Serves 2, active time 20 minutes, total time 30 minutes

• 1/2 cup red, brown or white rice
• Kosher salt
• 3/4 cup white or rice wine vinegar
• 1/2 cup soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon canola oil
• 2 Japanese eggplants, or 1 large eggplant, cut into 1-inch half-moons (about 3 cups chopped)
• 1 1/2 cups sugar-snap or snow peas, ends trimmed
• 1/2 cup torn fresh basil leaves

Procedures

1. Cook rice according to package directions with large pinch salt, then let cool and pack into airtight container. Meanwhile, combine vinegar, soy and honey in small sauce pot. Bring to boil, then simmer over medium-high heat until reduced by half, about 10 minutes. Set aside.
   
2. Heat oil in large skillet over medium-hight heat until shimmering, then add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until beginning to shrivel and char, 10 to 12 minutes. Add sugar-snap peas and saute until bright green, about 2 minutes longer. Pour in reduced sauce and toss over medium heat until vegetables are well coated, 1 minute. Pour on top of rice in airtight containter. Let cool to room temperature, stir in basil, then refrigerate until ready to eat. Eat cold or microwave covered with damp paper towel to reheat.