
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
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
Method
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.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
For the aubergines
1 drizzle vegetable oil300g baby aubergines
For the sauce
1 lime, juice only1 orange, juice only
100ml light Soy sauce
50ml sake
1 tsp chilli flakes
For the vegetables
2 tbsp vegetable oil3 Spring onions, finely chopped
100g egg noodles
100g bean sprouts
1 head pak choi, blanched
For the garnish
100g Crushed roasted peanuts1-2 tbsp Coriander, chopped
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