Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews | America's Test Kitchen

Name: Stir-Fried Shrimp with Garlicky Eggplant, Scallions, and Cashews | America's Test Kitchen
Total time: 40 min
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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This shrimp stir-fry features juicy shrimp in a garlicky sauce.

Keywords

Chinese
Fish & Seafood
Asia
Fruits & Vegetables
Vegetables
Weeknight
Main Courses

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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