Chinese Eggplant Stir Fry with Prawns and Green Peppers
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Chinese Eggplant Stir Fry with Prawns and Green Peppers

NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 96%
CARBS 145G70% OF CAL
15G FIBER0G ADDED0G INTRINSIC96G OTHER34G TOTAL SUGAR
FAT 12G13% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick stir fry of eggplant, shrimp, and peppers in a savory-sweet soy-based sauce. Served over rice, it's a fast weeknight dinner ready in 30 minutes.

mainchinesestir fryshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 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
  • 1/2 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)
  • 300 g | 10.5oz raw tiger prawns (shrimp)
  • 1 large aubergine (eggplant, cubed)
  • 1 green bell pepper (cubed)
  • handful of radicchio leaves (halved if large)
  • 2 red chillies (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 chilli flakes to serve
  • 1 small red chilli (sliced into thin rounds, to serve)
  • brown basmati rice to serve
PREP
10M
SODIUM
2160MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.