Aubergine, Avocado and Shrimp Stir Fry
A colourful, feel-good bowl loaded with juicy shrimp, crisp veg, creamy avocado and a sweet-savoury hoisin sauce. Quick, vibrant, and packed with flavour, this recipe is perfect for weeknight dinners!
Ingredients
300 g basmati rice
400 g large shrimp, fresh or frozen
2 red onions
300 g green asparagus
1 eggplant
2 avocados
3 tbsp hoisin sauce
3 tbsp soy sauce
2 tsp honey
2 tsp sesame oil
2 limes
2 tbsp avocado oil or sunflower oil
Dried chilli flakes to taste
1 bunch of coriander
Equipments
For
4 people
Instructions
- Cook the rice according to the package instructions. Pat the shrimp dry with paper towels.
- Coarsely chop the onion. Cut the asparagus into 3 cm pieces. Dice the eggplant into 2 cm cubes.
- Halve the avocados, remove the pit, and peel off the skin. Dice the avocado.
- For the stir-fry sauce, mix the hoisin sauce with soy sauce, honey, and sesame oil. Cut the limes into wedges.
- Heat the oil in a wok. Cook the shrimp for 5 minutes until just done. Remove them from the pan.
- Add the onion and eggplant to the wok and stir-fry for 6 minutes. Add the asparagus and continue stir-frying for another 4 minutes until the vegetables are tender-crisp.
- Stir in the shrimp, avocado, and stir-fry sauce with the vegetables. Cook on high heat for 1 more minute. Season with chilli flakes.
- Divide the rice into 4 bowls. Top with the stir-fry. Garnish with coriander and serve with lime wedges.
Recipe Tip
- For a plant-based stir-fry, replace the shrimp with chickpeas or tofu cubes and substitute honey with ginger syrup.
