Chinese Eggplant Stir Fry with Prawns and Green Peppers

Ingredients

• 3 tablespoons soy sauce
• 2 cloves garlic large, minced
• 2 tablespoons runny honey
• 1 tablespoon Chinese rice vinegar
• 1 tablespoon miso paste yellow
• 2 teaspoons sesame oil
• 1 teaspoon dark brown sugar
• 1/2 stock cube vegetable, diluted with hot water
• 1 piece fresh ginger peeled and grated
• 1 banana shallot very finely diced
• 1 teaspoon sesame oil
• 1 tablespoon canola oil rapeseed, to fry
• 10 1/2 ounces shrimp 300 g, raw tiger prawns
• 1 eggplant large aubergine, cubed
• 1 green bell pepper cubed
• 1 handful radicchio leaves halved if large
• 2 red chillies seeded and finely diced
• 1 bunch scallions spring onions, finely diced
• 1 pinch salt
• Cilantro leaves coriander, to serve
• freshly ground black pepper to serve
• chilli flakes pinch crushed, to serve
• 1 red chilli small, sliced into thin rounds, to serve
• brown basmati rice to serve