top of page
Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Three Bounties Aubergine Stir Fry (V) (VGN)

Get ready to cook

Method:

1. Pre-heat sesame oil in a pan to medium heat. Add onions; stir fry for 3-4mins at low heat to caramalise.

2. Add white potato first; stir fry  for 3-4mins until browned.

3. Add peppers and aubergine; stir fry for 3-4mins or until cooked.

4. Add Korean Bulgogi; stir fry fpr 1-2mins. Add stock; mix well.

5. Garnish and serve.

Ingredients:

400g Korean Bulgogi paste

200ml vegetable stock

2 tablespoons toasted sesame oil

200g diced white onion

600g diced aubergine

600g diced mixed peppers

600g thinly sliced white potato

2 sliced spring onions to garnish

Photo Credit: Alpha - creative commons

About this dish
icons-food.png
icons.png

10 portions

No chilli

tips.png

Serves:

Korean Bulgogi

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Korean Sesame Noodles (V) (VGN)

Ingredients:

6

 Chilli:

No Chilli

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Spicy African Rice and Beans (V) (VGN)

Ingredients:

4

 Chilli:

2 Medium

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Three Bounties Aubergine Stir Fry (V) (VGN)

Ingredients:

8

 Chilli:

No chilli

bottom of page