Baby aubergine and peanut stir-fry

By: Simon Rimmer From: Market Kitchen

Printer friendly version

This recipe is classed as easy

Avg User rating

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

5/5 (1 votes cast)

Rate & comment
Prep time:
15 mins
Cook time:
10 mins
Serves:
2-3

Simon Rimmer delivers a taste of South East Asian cooking in this tart and tangy stir-fry, resplendent with fresh flavours

Ingredients

For the aubergines

For the sauce

  • 1 lime, juice only
  • 1 Orange, juice only
  • 100ml light Soy sauce
  • 50 ml Saké
  • 1 tsp dried red chilli flakes

For the vegetables

  • 2 tbsp vegetable oil
  • 3 Spring onions, finely chopped
  • 100g egg noodles
  • 100g bean sprouts
  • 1 head pak choi, blanched

For the garnish

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Heat a heavy griddle with a drizzle of vegetable oil. Split the aubergines, not quite all the way through, and cook over a moderate heat until they have softened, but still hold their shape.

2. For the sauce, combine the lime juice, orange juice, soy sauce, sake and chilli flakes. Set aside.

3. Heat the vegetable oil in a wok and fry the spring onions over a high heat, for 2 minutes. Add the noodles and bean sprouts and stir-fry for another 2 minutes.

4. Tip in the pak choi and aubergine, and stir in the sauce. Reheat, and serve scattered with peanuts and coriander.

Comments & Ratings

You need to be logged in to comment or rate this recipe