Gochujang Glazed Prawn & Aubergine Stir-fry with Rice

VeganLow Fat

A 495-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 100g uncooked king prawns (shelled, deveined)
• 1 small aubergine (approx. 150g), diced
• 1 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 tbsp gochujang paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tsp sesame seeds (for garnish)
• 200g cooked brown rice (approx. 70g dry weight)
• 1 tbsp vegetable oil for stir-frying
• 2 spring onions, sliced (for garnish)

Instructions

1. Prep: Cook brown rice according to package instructions. While rice cooks, prepare vegetables and sauce. Dice aubergine, slice bell peppers, mince garlic, and grate ginger. In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger to create the sauce.
2. Heat 1 tbsp vegetable oil in a large wok or frying pan over medium-high heat. Add diced aubergine and stir-fry for 5-7 minutes until softened and lightly browned.
3. Add sliced red and green bell peppers to the pan and stir-fry for another 3-4 minutes until slightly tender-crisp.
4. Add prawns to the pan and stir-fry for 2-3 minutes until they turn pink and are cooked through.
5. Pour the prepared gochujang sauce over the prawns and vegetables. Toss everything together to coat evenly and cook for 1-2 minutes until the sauce thickens slightly.
6. Divide the cooked brown rice between two serving bowls. Top with the gochujang glazed prawns and vegetables.
7. Drizzle with sesame oil, sprinkle with sesame seeds and sliced spring onions before serving.