Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews
By America's Test KitchenPublished on August 30, 2011
Time
40 minutes
Yield
Serves 4
Ingredients
6 medium garlic cloves, 1 minced or pressed through garlic press, 5 thinly sliced1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed3 tablespoons vegetable oil ½ teaspoon table salt 2 tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons dry sherry or Shaoxing wine2 tablespoons sugar 1 tablespoon toasted sesame oil 1 tablespoon white vinegar ⅛ teaspoon red pepper flakes 2 teaspoons cornstarch 6 large scallions, greens cut into 1-inch pieces and whites sliced thin½ cup cashews, unsalted1 medium eggplant (about ¾ pound), cut into ¾-inch dice
Before You Begin
Serve this stir-fry with steamed white rice.
Instructions
- Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- Meanwhile, whisk soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch in small bowl. Combine sliced garlic with scallion whites and cashews in small bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and continue to cook until scallion greens begin to brown and eggplant is fully tender, 1 to 2 minutes longer. Transfer vegetables to medium bowl.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-scallion-cashew mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.
Time
40 minutesYield
Serves 4Ingredients
6 medium garlic cloves, 1 minced or pressed through garlic press, 5 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ 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
⅛ teaspoon red pepper flakes
2 teaspoons cornstarch
6 large scallions, greens cut into 1-inch pieces and whites sliced thin
½ cup cashews, unsalted
1 medium eggplant (about ¾ pound), cut into ¾-inch dice
Test Kitchen Techniques
Ingredients
6 medium garlic cloves, 1 minced or pressed through garlic press, 5 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ 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
⅛ teaspoon red pepper flakes
2 teaspoons cornstarch
6 large scallions, greens cut into 1-inch pieces and whites sliced thin
½ cup cashews, unsalted
1 medium eggplant (about ¾ pound), cut into ¾-inch dice
Test Kitchen Techniques
Ingredients
6 medium garlic cloves, 1 minced or pressed through garlic press, 5 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ 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
⅛ teaspoon red pepper flakes
2 teaspoons cornstarch
6 large scallions, greens cut into 1-inch pieces and whites sliced thin
½ cup cashews, unsalted
1 medium eggplant (about ¾ pound), cut into ¾-inch dice
Test Kitchen Techniques
Why This Recipe Works
We started our stir-fried shrimp recipe by marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics and then stir-fried the shrimp before mixing in the sauce. For an assertive sauce, we whipped up an intense garlic mixture and reduced it to a consistency that tightly adhered to the stir-fried shrimp.
Before You Begin
Serve this stir-fry with steamed white rice.
Instructions
- Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- Meanwhile, whisk soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch in small bowl. Combine sliced garlic with scallion whites and cashews in small bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and continue to cook until scallion greens begin to brown and eggplant is fully tender, 1 to 2 minutes longer. Transfer vegetables to medium bowl.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-scallion-cashew mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments