SERVES 4
To make quick work of cutting the scallions, use sharp kitchen shears. Serve with Basic White Rice.
1 |
pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed |
3 |
tablespoons vegetable oil |
6 |
medium garlic cloves, 1 minced or pressed through a garlic press (about 1 teaspoon), 5 sliced thin |
½ |
teaspoon table salt |
2 |
tablespoons soy sauce |
2 |
tablespoons oyster-flavored sauce |
2 |
tablespoons dry sherry or Chinese rice cooking wine (Shaoxing) |
2 |
tablespoons sugar |
1 |
tablespoon toasted sesame oil |
1 |
tablespoon white vinegar |
2 |
teaspoons cornstarch |
⅛ |
teaspoon red pepper flakes |
6 |
large scallions, greens cut into 1-inch pieces and whites sliced thin |
½ |
cup unsalted cashews |
1 |
medium eggplant (about ¾ pound), cut into ¾-inch dice |
1. Combine the shrimp with 1 tablespoon of the vegetable oil, the minced garlic, and salt in a medium bowl. Let the shrimp marinate at room temperature for 30 minutes.
2. Meanwhile, whisk the soy sauce, oyster-flavored sauce, sherry, sugar, sesame oil, vinegar, cornstarch, and red pepper flakes in a small bowl. Combine the sliced garlic with the scallion whites and cashews in a small bowl.
3. Heat 1 tablespoon more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add the eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add the scallion greens and continue to cook until the scallion greens begin to brown and the eggplant is fully tender, 1 to 2 minutes longer. Transfer the vegetables to a medium bowl.
4. Continue with the recipe for Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce from step 4, replacing the garlic-shallot mixture with the garlic-scallion-cashew mixture.