Créé avec l’IA
Spicy Eggplant and Prawn Stir-Fry
30 min 553 kcal par portion Moyen
Ingrédients
4 Portions
- eggplant400 g
- prawns300 g
- soy sauce2 tablespoons
- oyster sauce1 tablespoon
- chili paste1 tablespoon
- garlic2 cloves
- vegetable oil1 tablespoon
- red bell pepper1 medium
- spring onions2 stalks
Instructions
- 1
Slice the eggplant into bite-sized pieces and set aside.
- 2
Peel and devein the prawns, then set them aside.
- 3
Mince the garlic cloves and slice the red bell pepper into thin strips.
- 4
Chop the spring onions into small pieces, separating the white and green parts.
- 5
Heat the vegetable oil in a large pan or wok over medium-high heat.
- 6
Add the minced garlic and the white parts of the spring onions to the pan, stir-frying for about 30 seconds until fragrant.
- 7
Add the eggplant pieces to the pan and stir-fry for about 5 minutes until they start to soften.
- 8
Add the prawns to the pan and cook for 2-3 minutes until they turn pink.
- 9
Stir in the red bell pepper strips and cook for another 2 minutes.
