Stir-Fried Shrimp With Garlicky Eggplant, Scallions, And Cashews

Ingredients

SAUCE
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry or Chinese rice cooking wine
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 tablespoon white vinegar
2 teaspoons cornstarch
1⁄8 teaspoon red pepper flakes
SHRIMP STIR-FRY
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3 tablespoons vegetable oil
6 garlic cloves, 1 minced, 5 sliced thin
1⁄2 teaspoon salt
6 large scallions, whites sliced thin and greens cut into 1-inch pieces
1⁄2 cup cashews
12 ounces eggplant, cut into 3⁄4-inch pieces

Instructions

FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
FOR THE STIR-FRY: Combine shrimp with 1 tablespoon vegetable oil, minced garlic, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
Combine sliced garlic with scallion whites and cashews in small bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and continue to cook until scallion greens begin to brown and eggplant is fully tender, 1 to 2 minutes longer. Transfer vegetables to medium bowl.
Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add scallion whites mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1-1⁄2 minutes. Stir sauce to recombine and add to skillet. Return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.

Stir-Fried Shrimp With Garlicky Eggplant, Scallions, And Cashews

Ingredients

Instructions

Tags

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