60 minutes
This delightful stir-fry brings together tender shrimp, savory eggplant, and crunchy cashews in a rich garlic sauce.
tablespoons
Oyster sauce
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
Extra-large Shrimp, peeled, deveined, and tails removed
0 lb
tablespoons
Garlic Clove, 1 minced, 5 sliced thin
each
teaspoons
Scallion, white parts sliced thin and green parts cut into 1-inch pieces
each
Cashews
cups
Eggplant, cut into 3/4-inch pieces
0 oz
1. Prepare the Sauce
Begin by whisking together all the sauce ingredients in a small bowl. This blend of soy sauce, oyster sauce, dry sherry, sugar, sesame oil, vinegar, cornstarch, and red pepper flakes will create a rich and savory base for your stir-fry.
2. Marinate the Shrimp
In a medium bowl, combine the shrimp with 1 tablespoon of vegetable oil, the minced garlic, and salt. Let the shrimp marinate for about 30 minutes. This step allows the shrimp to absorb the flavors, making them extra delicious when cooked.
3. Prepare the Scallion Mix
While the shrimp marinates, prepare the scallion mix by combining the sliced garlic, scallion whites, and cashews in a small bowl. This will be added to the stir-fry later to lend a crunchy texture and aromatic flavor.
4. Cook the Eggplant
Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over high heat. Once the oil is shimmering, add the eggplant. Cook the eggplant, stirring occasionally, until it is lightly browned and tender, which should take about 3 to 6 minutes. Then add the scallion greens and cook for an additional 1 to 2 minutes. Transfer the cooked eggplant and scallion greens to a plate and set them aside.
5. Cook the Scallion Whites Mix
In the same skillet, heat another tablespoon of vegetable oil over high heat. Add the scallion whites mixture and cook for about 30 seconds, just until fragrant.
6. Cook the Shrimp
Reduce the heat to medium-high, then add the marinated shrimp to the skillet. Cook the shrimp until they turn pink and opaque, which should take about 1 to 1.5 minutes.
7. Thicken the Sauce
Stir the sauce mixture one more time to ensure the cornstarch is fully incorporated, then pour it into the skillet with the shrimp. Cook the sauce, stirring constantly, until it thickens, which should take about 1 to 2 minutes. The high heat will help thicken the sauce quickly and coat the shrimp evenly.
8. Combine and Serve
Return the cooked eggplant and scallion greens to the skillet. Toss everything together until the vegetables and shrimp are well coated with the sauce.
Salt the eggplant to draw out moisture and prevent it from becoming soggy. Let it sit for about 30 minutes before patting dry to reduce bitterness.
Use a hot pan and an oil with a high smoke point to cook the ingredients quickly and achieve a characteristic sear.
Cook ingredients separately if necessary to prevent steaming and ensure proper caramelization.
Choose fresh, high-quality shrimp or ensure frozen shrimp are thoroughly thawed and dried before cooking to achieve a good sear.
Balance the stir-fry with a mix of soy sauce, oyster sauce, or fish sauce, and a touch of sugar or honey.
Comments (0)