Stir-fried Miso Garlic Shrimp and Eggplant

Are you looking for a simple yet nutritious dish that caters to vegans and non-vegans?  Look no further!  My Eggplant and Shrimp Stir-Fry recipe is a perfect blend of flavors and nutrients, making it an excellent choice for anyone seeking a healthy meal. The ingredients for this recipe are Eggplant, which is rich in fiber, vitamins, and antioxidants.  Eggplant is a powerhouse of nutrients that supports heart health and aids in digestion.  Shrimp is packed with protein, omega-3 fatty acids, and essential vitamins and minerals; shrimp is an excellent addition for those who include seafood in their diet study.  Two of these ingredients will give you tremendous health benefits. However, if you are vegan, omit the shrimp, and you still have a delicious and nutritious dish. Eggplant alone provides a wealth of nutrients essential for daily health.  For non-vegans, adding shrimp enhances the flavor and boosts the protein content, making this dish even more satisfying and nutritious.

Whether vegan or following a balanced diet, this Eggplant and Shrimp Stir-Fry is a versatile and valuable addition to your meal repertoire.  Enjoy the best of both worlds with this delightful and healthy dish!

Ingredients:

Main Ingredients:

• 2 Japanese eggplants
• 1/3 lb. shrimp, shelled and deveined (optional)
• 3 garlic cloves, minced
• 1 tsp minced ginger
• 1 shallot, thinly sliced

Ingredients For the Sauce:

• 1/2 cup vegetable broth or water
• 1 tsp white miso
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp hoisin sauce (use oyster sauce for non-vegans)
• 1 tbsp sugar or honey
• 1 tsp cornstarch
• 1 tsp sesame oil

Ingredients For the Garnish:

• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro

Directions:

1.    Preparing the Ingredients:

·         Cut the eggplant into bite-sized pieces and soak in salted water for 15 minutes to prevent browning.  Drain and set aside.

·         If using shrimp, wash and marinate with 1 tsp cornstarch, a pinch of salt, and sugar.

·         In a small bowl, whisk together all sauce ingredients until smooth.

2.    Blanching the Eggplant:

·         Bring a pot of water to a boil.  Add eggplant pieces and cook for 30 seconds.  Drain and set aside.

3.    Cooking the Shrimp:

·         Heat 2 tbsp of oil in a nonstick pan over medium-high heat.  Spread shrimp in a single layer and pan-fry for 3 minutes on each side or until pink and fully cooked. Remove from the pan and set aside.

4.    Sautéing Aromatics and Cooking the Eggplant:

·         Using the same pan, add garlic, ginger, and shallots. Sauté until fragrant, about 1 minute.

·         Add the blanched eggplant and cook for 2 minutes, stirring occasionally.

5.    Combining and Finishing:

·         Pour the prepared sauce into the pan and bring it to a gentle boil.  Stir until the sauce thickens slightly.

·         Add the cooked shrimp (if using) back into the pan, mixing well with the sauce and eggplant.

6.    Garnishing and Serving:

·         Turn off the heat and sprinkle green onions and cilantro on top.

·         Serve hot with steamed rice or noodles.

Tips for Success:

• Cooking the Eggplant: Blanching helps reduce oil absorption, but if you prefer a creamier texture, you can pan-fry the eggplant.
• Texture Preference: If you like softer eggplant, extend the cooking time by a few minutes.

This Stir-Fried Miso Garlic Shrimp and Eggplant recipe offers a delightful balance of health, flavor, and versatility, making it a must-try for any meal plan!