Aubergine with prawns in oyster sauce
- Preparation and cooking time
- Serves 2
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
- 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.