1small red chillisliced into thin rounds, to serve
brown basmati rice to serve
Instructions
In a small bowl, dilute the stock cube with a tiny splash of hot water until you have a paste. Add the soy sauce, minced garlic, honey, rice vinegar, miso paste, sesame oil, and sugar. Mix everything together. with a fork. Add the chillies and chopped shallot, mix, and set aside.
Heat the sesame oil in a wok or large frying pan and quickly fry the prawns until they start turning pink. Transfer onto a bowl and set aside.
Add the rapeseed oil to the wok and fry the bell pepper for 3-4 minutes until it starts to soften.
Add the cubed aubergine (eggplant) and a pinch of salt and fry over high heat until the aubergine starts to colour and soften. Add half the marinade and continue to fry over fairly high heat.
Once the aubergines are almost fork tender, add the prawns, radicchio leaves and most of the spring onions and fry everything together for a couple more minutes.
Serve the stir fry over steamed rice and garnish with the remaining spring onions, the diced chilli and some coriander leaves. Season with black pepper, to taste.