This stir-fried shrimp tastes better than what you can find in a restaurant. It’s from Cook’s Illustrated and I did not change the recipe.
Serve this with jasmine rice or brown rice.
Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews
Serves 4 – From Cook’s Illustrated
- 1 garlic clove, minced
- 1 pound shrimp , peeled, deveined, and tails removed
- 3 tablespoons vegetable oil, separated
- 1/2 teaspoon table salt
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry or Shaoxing wine
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon white vinegar
- 1/8 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 5 garlic cloves, thinly sliced
- 6 scallions , greens cut into 1-inch pieces and whites sliced thin
- 1/2 cup cashews , unsalted
- 1 medium eggplant (about 3/4 pound), cut into 3/4-inch dice
Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in a medium bowl. Set this aside at room temperature for half an hour.
Meanwhile, in a small bowl, whisk together the soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch.
In a separate small bowl, combine sliced garlic with scallion whites and cashews.
In a 12-inch nonstick skillet over high heat, heat 1 tablespoon oil until just smoking. Add the eggplant, and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and stir until the eggplant is fully tender, 1 to 2 minutes longer.
Transfer the eggplant to a medium bowl and set aside.
Add 1 tablespoon oil to the skillet and heat until just smoking.
Add garlic-scallion-cashew mixture and stir for about 30 seconds.
Add shrimp and reduce heat to medium-low.
Cook while stirring frequently for about 1 -2 minutes until shrimp are light pink on both sides.
Stir soy sauce mixture to recombine and add to skillet; turn the heat to high and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes.
Return eggplant to skillet and stir together.
Stir-Fried Snow Peas
- 1/2 lb snow peas, ends trimmed and strings taken out
- 2 teaspoons oil
- 2 garlic cloves, sliced
Heat the oil in a medium skillet on medium-high heat, add the snow peas, garlic, and a pinch of salt. Cook stirring frequently for a few 3-5 minutes, until the snow peas are bright green and still have a crunch.