May Contain: Barley, Egg, Milk, Mustard, Oats, Rye, Seafood, Tree Nuts, Triticale, and Wheat.
Tip: Slicing the thicker stems of the gai lan will help them cook quicker so your stems aren’t tough and the leaves aren’t overcooked.
- Turn oven to 425°F.
- Rinse and drain rice in a fine mesh sieve.
- Add rice to a small pot with 1 ½ cups salted water and coconut oil.
- Bring to a boil, then reduce heat to low. Cover with a lid and cook for 13-15 minutes, or until grains are tender.
- Line a baking sheet with foil.
- Wash eggplant, trim ends and slice in half lengthwise.
- Using tip of a sharp knife, make small cuts in eggplant flesh in a criss-cross pattern.
- Brush 2 tbsp. sesame oil onto eggplant flesh. Season with salt and pepper.
- Put eggplant on one side of baking sheet.
- Put baking sheet in oven immediately and set a timer for 15 minutes.
- Roughly chop peanuts.
- Add peanuts to a small skillet over medium heat.
- Toast for 3-5 minutes, tossing often until golden and fragrant. Set aside.
- Meanwhile, wash gai lan, cilantro, mushrooms, green onions, bird's eye chil, and limes.
- Trim ends from gai lan and slice any thicker stems in half.
- Cut limes in half.
- Remove stems from mushrooms and dice into ⅛ inch pieces.
- Thinly slice green onions.
- Pick and chop cilantro leaves.
- Cut bird's eye chili in half, remove seeds and mince.
- Wash hands with hot soapy water.
Make Nuoc Cham
- In same skillet, add bird's eye chili to taste, rice vinegar, mushrooms, maple syrup, soy sauce, 1 tbsp. sesame oil, half of the garlic, and juice of 1 lime to taste.
- Turn heat to low until liquid starts to steam.
- Turn heat off and put aside.
Cook Gai Lan
- When timer goes off, put gai lan on baking sheet and add remaining sesame oil, garlic and salt and pepper to taste.
- Turn broiler to 500°F.
- Return baking sheet to oven.
- Set timer for 4-6 minutes, turning gai lan once until tender and eggplant is golden.
- Divide rice onto plates.
- Lay eggplant on top of rice.
- Add gai lan on the side.
- Garnish with peanuts, cilantro, and green onions. Serve with a side of nuoc cham and lime if desired.