UKTV recipes
Simon Rimmer
Simon Rimmer from Great Food Live
Simon Rimmer delivers a taste of South East Asian cooking in this tart and tangy stir-fry, resplendent with fresh flavours
 

Baby aubergine and peanut stir-fry

Baby Aubergine and Peanut Stir-fry

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.

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easy
 
Serves: 2-3
vegetarian quickcook
Prep: 15 min
Cook: 10 min
 
 

Ingredients

For the aubergines

1 drizzle vegetable oil
300g baby aubergines

For the sauce

1 lime, juice only
1 orange, juice only
100ml light Soy sauce
50ml sake
1 tsp 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

100g Crushed roasted peanuts
1-2 tbsp Coriander, chopped

 

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