Description
A quick stir-fry of eggplant and shrimp in a sweet, savory garlic sauce. Serve with rice for a simple, balanced meal.
Ingredients
Units
Scale
Shrimp
- 1 lb shrimp (peel and devein)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 2 tablespoons granulated white sugar
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon tapioca starch dissolve with 1 tablespoon cold water
Other Ingredients
- 2 tablespoons vegetable oil
- 3 garlic cloves (peel and mince)
- 2 green onions (slice thin; separate whites and greens)
- Red pepper flakes (optional for heat)
- 2 lbs Chinese eggplants (2 large Chinese eggplants; cut into 1-inch half-circles)
- 1 cup water
Instructions
- Season shrimp with salt and pepper. Set aside.
- Make the sauce: In a small bowl, mix together sugar, soy sauce, oyster sauce, sesame oil and slurry (tapioca starch and water) until completely dissolved. Set aside.
- Pan fry aromatics: Heat vegetable oil in a large skillet on medium high (use one with a lid). Add garlic, white of green onions and red chili flakes (optional for heat). Sauté until fragrant (around 20 seconds).
- Add shrimp and cook until they just turn opaque (white and pink). Remove shrimp from skillet and set aside.
- Add eggplant and water to the now empty skillet. Cover with lid and simmer on low for about 5 minutes until fork tender. There should not be much or any water left in the skillet once eggplants are done.
- Combine: Toss in the cooked shrimp and add the sauce. Cook on low until sauce thickens (1-2 minutes). Garnish with green part of the green onions. Serve with steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese