Eggplant and Shrimp Stir-Fry

Eggplant and Shrimp Stir-Fry is a vibrant and flavorful dish that combines tender shrimp with the rich, earthy flavors of eggplant and crisp vegetables, all coated in a savory sauce. This Halal Chinese dinner dish is quick to prepare and perfect for a weeknight meal.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Eggplant - 200 grams, cubed
• Bell pepper - 1 medium, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Green onions - 2, chopped
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the cubed eggplant and bell pepper to the skillet, stir-frying for about 5-7 minutes until tender and slightly caramelized.
5. Return the cooked shrimp to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined.
6. Season with salt, black pepper, and red chili flakes (if using). Cook for an additional 2 minutes, allowing the flavors to meld.
7. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 740 mg
• Cholesterol: 160 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Eggplant is high in fiber, promoting digestion and heart health.

Tags