Easy Shrimp and Eggplant Stir Fry Recipe Email Link
Shrimp and Eggplant Stir Fry

Shrimp and Eggplant Stir Fry Recipe

Ingredients

  • small section of ginger, peeled and minced, about 2 Tablespoons
  • 2 garlic cloves, chopped finely
  • 1/2 Tablespoon grape seed oil

Stir Fry Sauce

  • 1/4 cup vegetable broth
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon mirin
  • 3 Tablespoons low sodium soy sauce
  • salt & pepper
  • dash of crushed red pepper, optional
  • 1 teaspoon cornstarch
  • 3/4 pound frozen shrimp, medium or large, defrosted, peeled & deveined
  • 1 1/2 Tablespoon grape seed oil
  • 2 carrots, peeled and sliced diagonally
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 pound eggplant, chopped
  • 2 green onions, sliced diagonally

Instructions

  • Add ginger and garlic to a small bowl and add grape seed oil and mix together. Set aside.
  • Take all of the sauce ingredients except the cornstarch and whisk together. Add cornstarch and whisk until it dissolves. Then, set aside.
  • Lay shrimp out on a plate or cutting board, dry with a paper towel and add salt & pepper.
  • Add 1/2 Tablespoon grape seed oil to a wok and turn heat to medium. Heat for 2 to 3 minutes. Turn heat to medium high and add shrimp. Don't toss or mix shrimp for 1 to 2 minutes. Cook for 3 to 5 minutes. Remove shrimp and place into a bowl or plate and set aside.
  • Add 1/4 cup of water to the wok and add carrots. Cover and cook for 2 minutes. Remove carrots and add to the plate with the shrimp. Dump any excess water and wipe the wok clean with a paper towel.
  • Turn heat down to medium and add another 1 Tablespoon grape seed oil to the wok. Add onions, peppers and eggplant and cook for 4 to 6 minutes. Move vegetables to the edges of the wok, making a circle in the middle. Add ginger and garlic to the middle of the wok and smash with the back of a wok spatula or a wooden spoon. Cook for about 90 seconds. Mix garlic and ginger with the vegetables.
  • Add sauce and mix into vegetables thoroughly. Cook for about 1 to 2 minutes until the sauce is reduced. Add shrimp and carrots back to the wok, toss and heat for another 1 to minutes. Garnish with green onions and serve over Jasmine rice.

When you make this recipe...

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