Fish and seafood
Eggplant Stir Fry with Prawns and Green Peppers
This Chinese Eggplant Stir Fry with Prawns and Green Peppers is the perfect midweek meal – quick and super tasty
- Serves 2
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
I have been thinking about the dramatic impact cooking and sharing food has made on my life lately. I have always loved cooking and baking and grew up in a family where food was celebrated and enjoyed in a really big way. But it’s not until I started this blog that I realised my interest in cooking was more of a passion and something that ignited something else – my love of food photography. Cooking food is now my meditation and stress release, a creative outlet as well as a way to nourish myself and my family. It brings enormous joy to my life and, hopefully, the lives of others too.
It has also taken over my life and mostly all of my house as well. Our (not so new anymore) kitchen is now also a permanent photography studio. My son says things like ‘photoshoot’ and ‘props’ at 5 years old. But much as the disruption is not always welcomed by others (=my poor suffering husband) it has opened up so many doors and opportunities for me.
Riverford supplied me with one of their fabulous recipe boxes and I took one look at the ingredients and was inspired to create this reipe. If you have ever had aubergines (eggplant) stuffed with prawns at a Chinese restaurant, you will know how well these two go together. This quickly thrown together stir fry is delicious, low fat, and better than any takeaway.
This post was created in association with CarpetRight. Check out their competition for a chance to win a Riverford recipe box plus £700 of CarpetRight vouchers.
Recipe
Chinese Eggplant Stir Fry with Prawns and Green Peppers
This tasty eggplant and shrimp stir fry is perfect for a fast midweek meal. Serve over steamed rice.
- Serves 2
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- For the marinade
- 3 tbsp soy sauce
- 2 large cloves garlic (minced)
- 2 tbsp runny honey
- 1 tbsp Chinese rice vinegar
- 1 tbsp yellow miso paste
- 2 tsp sesame oil
- 1 tsp dark brown sugar
- ½ vegetable stock cube (diluted with hot water)
- small piece fresh ginger (peeled and grated)
- 1 banana shallot (very finely diced)
- –––
- 1 tsp sesame oil + 1 tbsp rapeseed (canola oil to fry)
- 10 ½ oz (300g) raw tiger prawns (shrimp)
- 1 large eggplant ((= aubergine), cubed)
- 1 green bell pepper (cubed)
- handful of radicchio leaves (halved if large)
- 2 red chilies (seeded and finely diced)
- small bunch spring onions (scallions finely diced)
- pinch salt
- coriander (cilantro leaves to serve)
- freshly ground black pepper to serve
- pinch crushed chili flakes to serve
- 1 small red chili (sliced into thin rounds, to serve)
- brown basmati rice to serve
Method
- 1
In a small bowl, dilute the stock cube with a tiny splash of hot water until you have a paste. Add the soy sauce, minced garlic, honey, rice vinegar, miso paste, sesame oil, and sugar. Mix everything together. with a fork. Add the chilies and chopped shallot, mix, and set aside.
- 2
Heat the sesame oil in a wok or large frying pan and quickly fry the prawns until they start turning pink. Transfer onto a bowl and set aside.
- 3
Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
- 4
Add the cubed aubergine (eggplant) and a pinch of salt and fry over high heat until the aubergine starts to color and soften. Add half the marinade and continue to fry over fairly high heat.
- 5
Once the aubergines are almost fork tender, add the prawns, radicchio leaves and most of the spring onions and fry everything together for a couple more minutes.
- 6
Serve the stir fry over steamed rice and garnish with the remaining spring onions, the diced chili and some coriander leaves. Season with black pepper, to taste.
