Body-Boosting Hoisin Stir Fry

Peel and slice the onion in half lengthways and then very thinly slice it. Peel and finely dice the garlic and the chilli and roughly chop the coriander. Thinly slice the celery widthways and chop the pepper into 3cm chunks. Peel the ginger using the edge of a spoon and then very thinly chop.

Slice the aubergine in half lengthways then slice each half lengthways into 4 strips. Now chop widthways into 2-3cm chunks. Toss the aubergine chunks in the cornflour together with a pinch of salt and pepper.

Heat 2 tsp of oil in a non-stick pan on high heat. Once really hot, carefully add in the aubergine. Stir-fry the aubergine for 5 mins while you toss the pan and add more oil if needed. Remove the aubergine from the pan and set to the side.

Heat 1 tbsp of oil in the pan and add in the onion, garlic, chilli and ginger. After 1 minute, add the yellow pepper and cook for 2 mins.

Now add the sugar snap peas and the celery and cook for another minute. Add 2 tbsp of water and cover the pan. Leave to cook for another 2 mins.