Stir-Fried Shrimp with Garlicky Eggplant, scallions And Cash

• portioner: Stir-Fried Shrimp with G

Ingredienser

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined (see page 280), and tails removed

3 tablespoons vegetable oil

6 medium garlic cloves, 1 minced or pressed through a garlic press (about 1 teaspoon), 5 sliced thin

½ teaspoon table salt

2 tablespoons soy sauce

2 tablespoons oyster-flavored sauce

2 tablespoons dry sherry or Chinese rice cookina wine (Shaoxing)

2 tablespoons sugar

1 tablespoon toasted sesame oil

1 tablespoon white vinegar

2 teaspoons cornstarch

⅛ teaspoon red pepper flakes

6 large scallions, greens cut into 1-inch pieces and whites sliced thin

½ cup unsalted cashews

1 medium eggplant (about ¾ pound), cut into ¾-inch dice

Instruktioner

1. Combine the shrimp with 1 tablespoon of the vegetable

oil, the minced garlic, and salt in a medium bowl. Let the

shrimp marinate at room temperature for 30 minutes.

2. Meanwhile, whisk the soy sauce, oyster-flavored sauce,

sherry, sugar, sesame oil, vinegar, cornstarch, and red pepper flakes in a small bowl. Combine the sliced garlic with the

scallion whites and cashews in a small bowl.

3. Heat 1 tablespoon more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking, Add the eggplantand cook, stirring frequently, until lightly browned, 3 to 6 minutes Add the scallion greens and continue to cook until the scalion greens begin to brown and the eggplant is fully tender, 1o 2 minutes longer. Transfer the vegetables to a medium bowl.

4. Continue with the recipe for Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce from step 4, replacing the garlic-shallot mixture with the garlic- scallion-cashew mixture.

Add the remaining 1 tablespoon vegetable oil to the now empty skillet and heat until just smoking. Add the garlic shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Reduce the heat to medium low add the shrimp and cook, stirring frequently until the shrimp or light pink on both sides, one to one and a half minutes. Whisk the soy sauce mixture to re-combine and add to the skillet; return to high heat and cook, stirring constantly until the sauce is thicken, and the shrimp are cooked through, one to two minutes. Return the vegetables to the skillet, toss to combine and serve.