Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews

Name: Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews
Yield: Serves 4
Cuisine: Asia, Chinese
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; 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; 6 large, 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

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Appears in Cook's Illustrated July/August 2010

This shrimp stir-fry features juicy shrimp in a garlicky sauce.

SERVES4

TIME40 minutes

has video

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 whi...

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