- 3 tbsp sunflower oil, plus 2 tsp
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
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small piece finely chopped ginger
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
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
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.
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.
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.