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Hoisin eggplant, prawn and bok choy stir-fry

Name: Hoisin eggplant, prawn and bok choy stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
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)

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15m

10m

Hoisin eggplant, prawn and bok choy stir-fry

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Ingredients (9)

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

1.

Heat 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. Add remaining oil, prawns, ginger and garlic to wok. Cook, stirring, for 2 minutes or until prawns have changed colour. Reduce 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.

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