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Chinese Eggplant Stir Fry with Prawns and Green Peppers
SUPERGOLDEN BAKES24Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. soy sauce
- 2 cloves garlic (large, minced)
- 2 Tbsp. runny honey
- 1 Tbsp. Chinese rice vinegar
- 1 Tbsp. miso paste (yellow)
- 2 tsp. sesame oil
- 1 tsp. dark brown sugar
- 1/2 stock cube (vegetable, diluted with hot water)
- 1 piece fresh ginger (peeled and grated)
- 1 banana shallot (very finely diced)
- 1 tsp. sesame oil
- 1 Tbsp. canola oil (rapeseed, to fry)
- 10.5 oz. shrimp (300 g, raw tiger prawns)
- 1 eggplant (large aubergine, cubed)
- 1 green bell pepper (cubed)
- 1 handful radicchio leaves (halved if large)
- 2 red chillies (seeded and finely diced)
- 1 bunch scallions (spring onions, finely diced)
- 1 pinch salt
- Cilantro leaves (coriander, to serve)
- freshly ground black pepper (to serve)
- chilli flakes (pinch crushed, to serve)
- 1 red chilli (small, sliced into thin rounds, to serve)
- brown basmati rice (to serve)
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