recipes:stir-fried_shrimp_with_garlicky_eggplant_scallions_and_cashews [MarcosWiki]

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====== Stir-Fried Shrimp w/Garlicky Eggplant Scallions & Cashews ======
/* Description */

**Why This Recipe Works:** We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet and marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics, and finally stir-fried the shrimp before mixing in the sauce. For an assertive sauce, we whipped up an intense garlic mixture and reduced it to a consistency that tightly adhered to the stir-fried shrimp.

<WRAP right>{(rater>id=100|name=Stir-fried Shrimp With Garlicky Eggplant Scallions And Cashews|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:** 4 servings||
|**Prep:** 0:45|**Wait:** 0:00|**Cook:** 0:15|


====== Ingredients ======
  * 6 medium garlic cloves (used in two ways)
  * 1-lb 21-25 sized shrimp
  * 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
  * 1/2 cup unsalted cashews
  * 1 medium eggplant (about 3/4 pound)

====== Directions ======
  - Peel (and devein) the shrimp and remove the tails. Peel and mince 1 glove of garlic (or pressed through garlic press). In a medium bowl, add shrimp, minced garlic, 1 tablespoon vegetable oil, 1/2 teaspoon table salt. Allow to stand at room temperature for 30 minutes.  If serving with steamed white rice, begin to cook it now.
  - Meanwhile, in a small bowl, add soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch. Whisk to combine. Thinly slice 5 cloves of garlic , and thinly cut scallions whites.  Combine sliced garlic with scallion whites and cashews in small bowl. Cut the scallion greens into 1″ pieces and set greens aside separately. Cut eggplant into 3/4″ dice.
  - Add 1 Tablespoon sesame oil to a 12″ nonstick skillet. Set over high burner and pre-heat until just smoking. Add eggplant and saute for 3 to 6 minutes until lightly browned. Add scallion greens and continue cooking for 1 to 2 minutes until greens begin to brown and eggplant becomes fully tender. Empty vegetables to a medium serving bowl.
  - Add 1 Tablespoon sesame oil to now-empty skillet and pre-heat until just begins to smoke. Add garlic-scallion-cashew mixture and saute for 30 seconds until it just begins to brown. Add shrimp, and turn down burner to medium-low. Cook for 1 to 1-1/2 minutes, while stirring frequently, until shrimp turn lightly pink on both sides.
  - Whisk soy sauce mixture to recombine and add to skillet. Turn up burner to high, and cook for 1 to 2 minutes, continuing to stir constantly, until sauce is thickened and shrimp are cooked through. Return vegetables to skillet to heat through, toss to combine, and serve onto individual plates or re-using the vegetable bowl.


====== Notes ======



/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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