Chinese Eggplant Stir Fry with Prawns and Green Peppers

Name: Chinese Eggplant Stir Fry with Prawns and Green Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: For the marinade; 3 tbsp soy sauce; 2 garlic; 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp yellow miso paste; 2 tsp sesame oil; 1 tsp dark brown sugar; 1/2 vegetable stock cube; fresh ginger; 1 shallot; 1 tsp sesame oil; 300 g tiger prawns; 1 aubergine; 1 green bell pepper; radicchio leaves; 2 red chilies; spring onions; pinch salt; Coriander; black pepper; pinch chilli flakes; 1 small red chilli; basmati rice

User Reviews

5

2 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Course
Side Dish
Cuisine
Chinese

Chinese Eggplant Stir Fry with Prawns and Green Peppers

Shawn Wheeler

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This tasty eggplant and shrimp stir fry is perfect for a fast midweek meal. Serve over steamed rice.

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Ingredients

Servings

For the marinade
3 tbsp soy sauce
2 garlic minced, large cloves
2 tbsp honey runny
1 tbsp rice vinegar Chinese
1 tbsp yellow miso paste
2 tsp sesame oil
1 tsp dark brown sugar
1/2 vegetable stock cube diluted with hot water
fresh ginger peeled and grated, small piece
1 shallot very finely diced, banana variety
1 tsp sesame oil canola oil to fry, plus 1 tbsp rapeseed oil
300 g tiger prawns shrimp, raw
1 aubergine eggplant, cubed, large
1 green bell pepper cubed
radicchio leaves halved if large, handful
2 red chilies seeded and finely diced
spring onions scallions finely diced, small bunch
pinch salt
Coriander cilantro leaves to serve
black pepper freshly ground, to serve
pinch chilli flakes crushed, to serve
1 small red chilli sliced into thin rounds, to serve
basmati rice brown, to serve

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Instructions

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In a small bowl, dilute the stock cube with a tiny splash of hot water until you have a paste. Add the soy sauce, minced garlic, honey, rice vinegar, miso paste, sesame oil, and sugar. Mix everything together. with a fork. Add the chillies and chopped shallot, mix, and set aside.
Heat the sesame oil in a wok or large frying pan and quickly fry the prawns until they start turning pink. Transfer onto a bowl and set aside.
Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
Add the cubed aubergine (eggplant) and a pinch of salt and fry over high heat until the aubergine starts to colour and soften. Add half the marinade and continue to fry over fairly high heat.
Once the aubergines are almost fork tender, add the prawns, radicchio leaves and most of the spring onions and fry everything together for a couple more minutes.
Serve the stir fry over steamed rice and garnish with the remaining spring onions, the diced chilli and some coriander leaves. Season with black pepper, to taste.