Joe’s 5-minute Tuscan kale and eggplant prawn stir fry

Ingredients

Quick and easy mid-week meal for one!

• 1 tbsp rice bran oil
• 1 cup kale, chopped
• ½ eggplant, sliced into sticks
• 1 clove garlic, crushed
• 4 prawn cutlets
• ½ tsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce

Steps

1. Heat 1/2 tbsp oil in wok until super hot then add kale and eggplant.
   Stir fry for 2 mins, adding a little water to soften the eggplant.
2. Heat the other 1/2 tbsp oil in another small frypan and fry prawns, 1 minute each side.
3. Add the sauces to the veggies in stir fry until the prawns are cooked. Add prawns to wok, stir through and serve!