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Hoisin eggplant, prawn and bok choy stir-fry
Hoisin eggplant, prawn and bok choy stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
15-minute prep, 10-minute cook time - quick and delicious stir-fry.
Ingredients:
  • 40.00 ml sesame oil
  • 300g eggplant
  • 20 green king prawns, peeled (tails intact), deveined
  • 3cm piece ginger, grated
  • 2 garlic cloves, crushed
  • 500g bok choy
  • 64.80 gm hoisin sauce
  • 20.00 ml rice vinegar*
  • Steamed jasmine rice, to serve (optional)
Instructions:
  • In a wok or large frypan over medium-high heat, sizzle 1 tablespoon of oil. Add eggplant and sauté for 3-4 minutes, stirring occasionally, until tender and golden.
  • Incorporate the rest of the oil into the wok along with the prawns, ginger, and garlic. Stir continuously for 2 minutes or until the prawns have turned pink.
  • Turn the heat down and mix in bok choy, hoisin, and rice vinegar, stirring for 2 minutes until the bok choy wilts slightly and everything is coated in sauce. Serve the stir-fry with steamed rice, if desired.

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