Aubergine, avocado and shrimp stir-fry

1. Cook the rice according to the package instructions. Pat the shrimp dry with paper towels.
2. Coarsely chop the onion. Cut the asparagus into 3 cm pieces. Dice the eggplant into 2 cm cubes.
3. Halve the avocados, remove the pit, and peel off the skin. Dice the avocado.
4. For the stir-fry sauce, mix the hoisin sauce with soy sauce, honey, and sesame oil. Cut the limes into wedges.
5. Heat the oil in a wok. Cook the shrimp for 5 minutes until just done. Remove them from the pan.
6. Add the onion and eggplant to the wok and stir-fry for 6 minutes. Add the asparagus and continue stir-frying for another 4 minutes until the vegetables are tender-crisp.
7. Stir in the shrimp, avocado, and stir-fry sauce with the vegetables. Cook on high heat for 1 more minute. Season with chilli flakes.
8. Divide the rice into 4 bowls. Top with the stir-fry. Garnish with coriander and serve with lime wedges.

Recipe Tip

• For a plant-based stir-fry, replace the shrimp with chickpeas or tofu cubes and substitute honey with ginger syrup.