Are you looking for a quick, healthy, and incredibly flavorful dinner recipe? Look no further! This eggplant and shrimp stir-fry is bursting with fresh tastes and vibrant colors, ready in under 30 minutes. It's a perfect example of how easy and delicious homemade cooking can be, offering a fantastic alternative to takeout. This recipe is a great addition to your collection of easy recipes and healthy meals, perfect for busy weeknights.
Ingredients:
- 1 large eggplant, diced (about 1 pound)
- 1 pound shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1/2 cup broccoli florets
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 inch ginger, minced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Optional: red pepper flakes for extra spice
Instructions:
Step 1: Prepare the Eggplant
To prevent the eggplant from absorbing too much oil during cooking, sprinkle the diced eggplant generously with salt. Let it sit in a colander for about 15 minutes. This draws out excess moisture. After 15 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.
Step 2: Stir-Fry the Vegetables
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the eggplant and stir-fry for about 5-7 minutes, until it starts to soften and lightly brown. Remove the eggplant from the wok and set aside.
Step 3: Cook the Shrimp
Add the remaining tablespoon of vegetable oil to the wok. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the wok and set aside.
Step 4: Sauté Aromatics
Add the minced garlic and ginger to the wok and sauté for about 30 seconds, until fragrant. Add the red bell pepper and broccoli florets and stir-fry for 2-3 minutes, until slightly tender-crisp.
Step 5: Combine and Simmer
Return the eggplant and shrimp to the wok. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, cornstarch, and sesame oil. Pour the sauce over the vegetables and shrimp. Stir well to combine and cook for another 2-3 minutes, until the sauce has thickened and coats everything evenly.
Step 6: Garnish and Serve
Stir in the chopped green onions and season with salt and pepper to taste. If you like a little extra heat, add a pinch of red pepper flakes. Serve hot over rice or noodles.
Tips and Variations:
- For a spicier dish, add more red pepper flakes or a dash of sriracha.
- Feel free to add other vegetables you enjoy, such as mushrooms, zucchini, or carrots.
- If you don't have oyster sauce, you can substitute it with an extra tablespoon of soy sauce.
- For a vegetarian option, omit the shrimp and add firm tofu instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This recipe is a great source of protein and fiber. The exact nutritional information will vary depending on the specific ingredients used and serving size. A general estimate would be around 300-400 calories, with a moderate amount of fat and sodium. Always adjust ingredients and portion sizes to meet your dietary needs.
This eggplant and shrimp stir-fry is a delicious and healthy meal that’s perfect for a quick weeknight dinner. It’s easy to customize to your preferences and packed with flavor. Enjoy!