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5.0 from 3 votes

Chinese Eggplant Stir Fry with Prawns and Green Peppers

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

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

Ingredients

  • For the marinade
  • 3 tbsp soy sauce
  • 2 large cloves garlic minced
  • 2 tbsp runny honey
  • 1 tbsp Chinese rice vinegar
  • 1 tbsp yellow miso paste
  • 2 tsp sesame oil
  • 1 tsp dark brown sugar
  • 1/2 vegetable stock cube diluted with hot water
  • small piece fresh ginger peeled and grated
  • 1 banana shallot very finely diced
  • –––
  • 1 tsp sesame oil + 1 tbsp rapeseed canola oil to fry
  • 300 g | 10.5oz raw tiger prawns shrimp
  • 1 large aubergine eggplant, cubed
  • 1 green bell pepper cubed
  • handful of radicchio leaves halved if large
  • 2 red chillies seeded and finely diced
  • Small bunch spring onions scallions finely diced
  • pinch salt
  • Coriander cilantro leaves to serve
  • freshly ground black pepper to serve
  • pinch crushed chilli flakes to serve
  • 1 small red chilli sliced into thin rounds, to serve
  • brown basmati rice to serve

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
  4. 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.
  5. 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.
  6. 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.