Thai Shrimp and Eggplant Stir-Fry recipe for managing PCOS and pregnancy on Fertility Chef
Recipe by Laraine Perri This unique stir-fry dish is made with shrimp and eggplant. Serve with lime wedges and rice noodles, if desired.
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Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Kitchen towel
Ingredients
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons Asian fish sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon plus 5 tsp. peanut oil
- 1 pound large shrimp, peeled and deveined
- 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
- 5 cloves garlic, thinly sliced
- 2 Fresno chilies, seeded and slivered
- 1 scallion, thinly sliced (about 1/4 cup)
- 1 cup loosely torn basil leaves
- Lime wedges, for serving
- Cooked rice noodles, optional
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