Sichuan style aubergine and turkey stir fry
Soft, silky aubergine with spicy turkey mince, garlic and a little heat. Rich and savoury.
- Time30 min
- LevelEasy
- Costabout £1.75 a head
Ingredients
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Method
- 1
Heat 1 tablespoon of oil in a large wok. Fry the aubergine for 8 minutes, stirring, until golden and soft. Lift out.
8 min - 2
Add the remaining oil and the turkey mince. Cook for 6 minutes, breaking it up, until browned.
6 min - 3
Add the garlic, ginger, chilli flakes and pepper. Stir for 1 minute until it smells wonderful.
- 4
Return the aubergine and add the tamari, vinegar and water. Simmer for 5 minutes until the sauce reduces and coats everything.
5 min - 5
Stir through most of the spring onions.
- 6
Serve hot, topped with the remaining spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.