Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews; Stir-Fried Snow Peas; Rice

By Ira

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
  • salt

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.


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