Ingredients
Method
- In a wok, stir fry eggplant over high heat with enough oil to coat them and cook till brown and translucent. Remove from heat, transfer to a plate and set aside.
- In the same wok, add a drizzle of olive oil and stir fry the halloumi until golden brown, then add the garlic, ginger, chilli, spring onions and cook until fragrant. Return the cooked eggplant to the wok and toss before adding the oyster sauce, soy, fish sauce, sugar and cornflour slurry. Cook for a further 2 minutes and stir fry until well combined. Add the coriander and basil at the end, toss, and take it off the heat immediately and serve with brown rice.
More about this recipe
Nutrition per serving:
Calories 250.98kcal
Total Fat 16.52g
Carbs 18.42g
Sugars 9.48g
Protein 14.76g
Sodium 1963.44mg
Fibre 5.44g
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