15 minutes to prep, 10 minutes to cook – that’s why we love this super speedy stir-fry.
Ingredients
- 2 tablespoons sesame oil
- 3 baby eggplants (300g), halved lengthways, thickly sliced
- 20 green king prawns, peeled (tails intact), deveined
- 3cm piece ginger, grated
- 2 garlic cloves, crushed
- 2 bunches baby bok choy (500g), roughly chopped
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar*
- Steamed jasmine rice, to serve (optional)
Method
- Step 1Heat 1 tablespoon oil in a wok or large frypan over medium-high heat. Add eggplant and cook, stirring occasionally, for 3-4 minutes until softened and lightly browned.
- Step 2Add remaining oil, prawns, ginger and garlic to wok. Cook, stirring, for 2 minutes or until prawns have changed colour.
- Step 3Reduce heat to medium, then add bok choy, hoisin and rice vinegar and cook, stirring, for 2 minutes or until the bok choy is just wilted and the mixture is coated with sauce. Serve the stir-fry with steamed rice if desired.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1007 kj
Energy
11g
Fat Total
2g
Saturated Fat
6g
Fibre
23g
Protein
142mg
Cholesterol
663.11mg
Sodium
7g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian food shops and selected supermarkets.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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