Aubergine with prawns in oyster sauce

Aubergine with prawns in oyster sauce

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Prep: 10 mins Cook: 20 mins

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 and extra info

Nutrition: per serving

  • kcal340
  • fat21g
  • saturates2g
  • carbs14g
  • sugars10g
  • fibre8g
  • protein19g
  • salt2g
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Ingredients

  • 3 tbsp sunflower oil, plus 2 tsp
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 aubergine, cut into rounds then 1cm strips
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 red pepper, cut into strips
  • 6 spring onions, trimmed and cut into matchsticks
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small piece finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, finely sliced
  • 175g large raw prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 tbsp oyster sauce
  • cooked rice or egg noodles, to serve

Method

  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.

  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.

  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.

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