(Serves 6)



3 tbs sunflower oil, plus 2 tsp
1 brinjal, cut into rounds then 1cm strips
1 red pepper, cut into strips
6 spring onions, trimmed and cut into matchsticks
small piece finely chopped ginger
3 garlic cloves, finely sliced
175g large raw prawns
3 tbs oyster sauce
cooked rice or egg noodles, to serve



Heat the 3 tbs oil in a wok or large, nonstick frying pan. Toss in the brinjals and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbs water and cook for 3 mins more. Remove from the pan and set aside. Add the remaining 2 tsp oil to the pan and tip in most of the spring onions, the ginger and garlic. Cook for 2 mins or until softened, taking care not to let it burn. Add the prawns and stir-fry until pink and cooked through. Tip the brinjals and pepper back into the pan and add the oyster sauce, plus 5 tbs water. Simmer until slightly thickened and heated through. Scatter over the reserved spring onions and serve with rice or noodles. *BBC Good Food Magazine Middle East*


Nutritional Information:

Per serving: calories 340; 􀂛fat 21g; 􀂛sat fat 2g; carbs 14g; sugar 10g; fibre 8g; protein 19g; salt 2.0g

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