Quick and easy mid-week meal for one!
1 tbsp rice bran oil
1 cup kale, chopped
½ eggplant, sliced into sticks
1 clove garlic, crushed
4 prawn cutlets
½ tsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1
Heat 1/2 tbsp oil in wok until super hot then add kale and eggplant.
Stir fry for 2 mins, adding a little water to soften the eggplant.
2
Heat the other 1/2 tbsp oil in another small frypan and fry prawns, 1 minute each side.
3
Add the sauces to the veggies in stir fry until the prawns are cooked. Add prawns to wok, stir through and serve!
Ingredients
1 tbsp rice bran oil
1 cup kale, chopped
½ eggplant, sliced into sticks
1 clove garlic, crushed
4 prawn cutlets
½ tsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
Directions
1
Heat 1/2 tbsp oil in wok until super hot then add kale and eggplant.
Stir fry for 2 mins, adding a little water to soften the eggplant.
2
Heat the other 1/2 tbsp oil in another small frypan and fry prawns, 1 minute each side.
3
Add the sauces to the veggies in stir fry until the prawns are cooked. Add prawns to wok, stir through and serve!
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