From EatingWell
This healthy eggplant and shrimp stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, be sure to have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.
Ingredients
Makes 4 servings
Sauce
¼ cup gochujang (Korean hot pepper paste)
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon toasted sesame oil
2 teaspoons sugar
Stir-Fry
3 tablespoons peanut oil or canola oil, divided
1 pound shrimp, peeled and deveined
3 cups of 1/2- to 1-inch pieces eggplant, peeled if desired
1 bunch scallions, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
4 cups trimmed and halved green beans
Preparation
Active time 30 minutes
Total time 30 minutes
- To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
- To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add shrimp and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
- Swirl in another 1 tablespoon oil; add eggplant and scallions. Stir-fry for 2 minutes.
- Swirl in the remaining 1 tablespoon oil; add garlic and green beans. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
- Return the shrimp to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
Tips
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as traditional soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
