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Eggplant stir fry with shrimp on a plate scooped by a spoon.
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Eggplant Stir Fry

A delicious stir-fry with perfectly cooked shrimp and creamy eggplant that doesn't require too much oil, ready in under 30 minutes!
Course Main Course
Cuisine Asian, Filipino
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 254kcal
Author Nora Rey
Cost $6-$8

Equipment

  • Wok, skillet, or sauté pan

Ingredients

For the Stir-Fry:

  • 1 pound eggplant cut into large bite-sized pieces (see note)
  • ½ red bell pepper cut into large bite-sized pieces
  • ½ yellow onion cut into large bite-sized pieces
  • 8 ounces shrimp peeled and deveined (see note)
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 1-2 bird's eye chilies sliced or ¼ teaspoon red pepper flakes (adjust to taste)
  • 2 scallions sliced; white and green parts separated
  • Neutral oil for searing and sautéing
  • Salt and pepper to taste

For the Sauce:

  • 2 ½ tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • ½ cup water
  • 2 teaspoons cornstarch
  • 1 tablespoon Shaoxing wine optional (see note)
  • 1 teaspoon toasted sesame oil
US Customary - Metric

Instructions

  • Prepare the Sauce: In a bowl, combine soy sauce, oyster sauce, sugar, water, cornstarch, Shaoxing wine (optional), and sesame oil. Mix well and set it aside.
  • Steam the Eggplant: Heat a wok or non-stick skillet over medium-high heat. Add the eggplant and about 2 tablespoons of water. Cover and steam until slightly softened, about 3 minutes
  • Sear the Eggplant: Remove the cover and let the rest of the water evaporate. Add about 2 tablespoons of oil and sear until lightly browned but not mushy, about 3 minutes. Set aside.
  • Sear the Shrimp: In the same pan, add a bit of oil. Sear the shrimp quickly over high heat for about a minute on each side. Set aside.
  • Sauté the Aromatics: Lower the heat to medium-high. Add the garlic, ginger, and bird's eye chilies. Sauté until fragrant, about 30 seconds.
  • Stir Fry the Vegetables: Add the white parts of the scallions, red bell pepper, and onion. Stir fry until slightly charred, about a minute, tossing constantly.
  • Add the Shrimp, Eggplant, Scallions, and Sauce: Add the seared shrimp and eggplant, along with the green parts of the scallions and the prepared sauce. Be sure to give the sauce a quick stir to make sure the cornstarch hasn't settled at the bottom
  • Thicken the Sauce: Cook the sauce and let it thicken for about a minute while gently tossing them together. Add some ground pepper, then turn off the heat.

Notes

  • Eggplant: Use the long and slender Chinese or Japanese variety as they tend to have thinner skin and fewer seeds.
  • Shrimp: Large-sized shrimp are preferable for a meatier bite. If you're not a fan of shrimp, you can also use other proteins like chicken, tofu, or beef.
  • Shaoxing Wine: This optional ingredient adds depth and authentic flavor to the stir-fry. If unavailable, use another Chinese cooking wine or skip it altogether.

Nutrition

Calories: 254kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1240mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 659IU | Vitamin C: 41mg | Calcium: 69mg | Iron: 1mg