Overview:
By: Antonia
Meal Type: Main course
Cook time: 50 Minutes
Servings: At least two!
Roasting the aubergines first before [see recipe] adding to the stir-fry gives them a chance to soak up all the flavour from the delicious miso glaze.
Ingredients:
Miso glaze (enough for 2-3 aubergines)
For the stir fry
- Vegetable oil
- 100g/3.5oz.baby corn, halved lengthways
- 100g/3.5oz. mange-tout
- 2 spring onions, sliced
- Noodles – either ‘straight-to-wok’ or cooked as per packet instructions
- Sliced red chilli and fresh coriander to serve
You may need...
Method:
- Chop the aubergine into chunks and place in a bowl. Drizzle over half the glaze and toss to coat thoroughly. Tip the aubergine out onto a baking tray lined with a silicone baking sheet or greaseproof paper. See full miso aubergine recipe here.
- Slide onto the second runners of the roasting oven and roast for approximately 30 minutes, or until soft.
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Meanwhile prepare everything needed for the stir-fry. Pre-heat a wide-based non-stick pan on the boiling plate or floor of the roasting oven. Add a good slug of oil and then the baby corn. Stir-fry for a couple of minutes until starting to soften and brown a little. Add the mange tout and spring onions and stir-fry briefly before adding the remaining glaze. Add the noodles and cook for a further minute or so, stirring to ensure everything is well coated in the glaze.
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Finally, stir through the roasted aubergine and garnish with sliced spring onions, sliced chilli and fresh coriander.
Aga range cooker tips and notes:
For best results when stir-frying on the Aga range cooker, use a non-stick pan with a broad base rather than a traditional wok. Having as much of the pan in contact with the hotplate ensures you can reach a suitable temperature for stir-frying.
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