Garlic shrimp, eggplant and scallion stir-fry

Serves 4

  1. 1lb 21-25 count shrimp
  2. 6 garlic cloves, 1 minced and 5 sliced
  3. 1lb eggplant, peeled and cut into 3/4in pieces
  4. 6 scallions, whites sliced and greens in 1in pieces
  5. 2tb soy sauce
  6. 2tb oyster sauce
  7. 2tb sherry
  8. 2tb sugar
  9. 1tb sesame oil
  10. 1tb distilled white vinegar
  11. 2tsp cornstarch
  12. 1/8tsp red pepper flakes
  • Mix shrimp with minced garlic, 1tb oil and 1/2tsp salt and rest for 30 minutes. Meanwhile, salt eggplant and drain for 20 minutes.
  • Cook eggplant for 5 minutes. Add scallion greens for 1-2 minutes. Set aside.
  • Cook shrimp undisturbed for 1 minute. Flip and cook for 1 minute. Add scallion whites and remaining garlic and cook for 30 seconds. Add 5-12 and cook for 1-2 minutes. Add back vegetables and serve.

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