Greenhouse Logo - The Greenhouse Licensed Vegetarian and Vegan Restaurant, Manchester
Licensed Vegetarian and Vegan Restaurant
331 Gt Western Street, Rusholme, Manchester M14 4AN
170 yards from Wilmslow Road at junction with Heald Grove
Website: http://www.DineVeggie.com
Tel: +44 (0) 161 224 0730
E-mail: greenhouse@dineveggie.com
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Szechwan-Style Egg Plant Logo for The Greenhouse Licensed Vegetarian and Vegan Restaurant, Manchester

(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 mushrooms
500gm 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
50/75ml 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 off. Szechwan-Style Egg Plant - The Greenhouse Licensed Vegetarian and Vegan Restaurant, Manchester

Dice the red capsicums into 1cm 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 water 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, then 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.

Link to the Maincourse Recipes Menu for The Greenhouse Licensed Vegetarian and Vegan Restaurant, Manchester


Reservations: 0800 092 2733 (Freephone UK only) or +44 (0) 161 224 0730
or through this website (click here)


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This page was last amended: Monday 20th September 2010
Website: http://www.DineVeggie.com
Site developed and maintained by Robin Knight