Ingredients
- 3 tbsp sunflower oil, plus 2 tsp
- 1 aubergine, cut into rounds then 1cm strips
- 1 red pepper, cut into strips
- 6 spring onions, trimmed and cut into matchsticks
- small piece finely chopped ginger
- 3 garlic cloves, finely sliced
- 175g large raw prawns
- 3 tbsp oyster sauce
- cooked rice or egg noodles, to serve
Method
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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.
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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.
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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.