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Aubergine with prawns in oyster sauce

Aubergine with prawns in oyster sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

Nutrition: per serving
NutrientUnit
kcal340
fat21g
saturates2g
carbs14g
sugars10g
fibre8g
protein19g
salt2g
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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

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 5.7 ratings
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