Name: Aubergine with prawns in oyster sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 tbsp sunflower oil plus 2 tsp; 1 aubergine cut into rounds then 1cm strips; 1 red pepper cut into strips; 6 spring onions trimmed and cut into matchsticks; small piece finely chopped ginger; 3 garlic cloves finely sliced; 175g large raw prawns; 3 tbsp oyster sauce; cooked rice or egg noodles to serve

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Aubergine with prawns in oyster sauce

Aubergine with prawns in oyster sauce

Jemma Morphet

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.9 ratingsRate

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Stir-fry strips of aubergine and red pepper with garlic and ginger for an Asian-style supper in just half and hour - serve over rice or noodles

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil

plus 2 tsp
1 aubergine

cut into rounds then 1cm strips
1 red pepper

cut into strips
6 spring onions

trimmed and cut into matchsticks
small piece finely chopped ginger
3 garlic cloves

finely sliced
175g large raw prawns
3 tbsp oyster sauce
cooked rice or egg noodles

to serve

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Nutrition: per serving

kcal340
fat21g
saturates2g
carbs14g
sugars10g
fibre8g
protein19g
salt2g

Method

step 1

Heat the 3 tbsp oil in a wok or large, non-stick frying pan. Toss in the aubergine and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbsp water and cook for 3 mins more. Remove from the pan and set aside.
step 2

Add the remaining 2 tsp oil to the pan and tip in most of the spring onions, the ginger and garlic. Cook for 2 mins or until softened, taking care not to let it burn. Add the prawns and stir-fry until pink and cooked through.
step 3

Tip the aubergine and pepper back into the pan and add the oyster sauce, plus 5 tbsp water. Simmer until slightly thickened and hot through. Scatter over the reserved spring onions and serve with rice or noodles.

Recipe from Good Food magazine, May 2015

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A star rating of 5 out of 5.9 ratings

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