Shrimp &Eggplant Stir-Fry

Serves 3–4

This vibrant and flavorful shrimp stir-fry is packed with tender eggplant, earthy mushrooms, crunchy cashews, and a rich, umami-packed sauce. It’s a perfect balance of textures and flavors, making it an excellent dish to serve over warm rice for a satisfying meal.

Ingredients:

• 1 lb raw medium shrimp, peeled and deveined
• 5–7 baby portobello mushrooms, quartered
• 1/2 cup cashews
• 5 green onions, sliced
• 1 small eggplant, cut into medium pieces
• 5–7 garlic cloves, minced (divided into two parts)
• Dash of salt
• 3 tbsp olive oil (1 tbsp for shrimp, 2 tbsp for frying)

Sauce:

• 3 tbsp soy sauce
• 3 tbsp oyster or hoisin sauce
• 2 tbsp sugar
• 2 tbsp white vinegar
• 1 tbsp sesame oil
• 1 tsp red pepper flakes
• 2 tbsp cornstarch

Instructions:

1. Prepare the Sauce: In a small bowl, mix all sauce ingredients until well combined. Set aside.
2. Marinate the Shrimp: In a bowl, toss shrimp with 1 tbsp olive oil, half of the minced garlic, and a dash of salt. Let sit for 15 minutes.
3. Cook the Eggplant: Heat 2 tbsp oil in a skillet or wok over medium-high heat. Add eggplant and green onions. Cook for about 5 minutes until the eggplant starts to brown. Transfer to a clean plate and set aside.

4.Sauté Cashews & Mushrooms: In the same wok, add cashews, mushrooms, and the remaining garlic. Toss for 2 minutes.

5. Cook the Shrimp: Add shrimp to the wok and cook until they turn pink.

6. Add Sauce: Pour in the prepared sauce and mix everything well.

7. Combine Everything: Return the cooked eggplant and green onions to the wok. Gently mix to combine all ingredients.

8. Serve: Serve hot over warm rice, garnished with fresh green onions.