Shrimp and Eggplant Stir-Fry recipe - ingredients, nutrition and when to eat it
This Chinese-style stir-fry combines shrimp and eggplant with garlic and oyster sauce over high heat.
This Chinese-style stir-fry combines shrimp and eggplant with garlic and oyster sauce over high heat. The plump shrimp and tender eggplant soak up a savory, salty sauce, making this a great side dish with rice. It’s especially good for an easy lunch or dinner in summer, when eggplant is at its best.
Chinese · 15 minutes to cook
Nutrition (per 335.7g serving): 275.1 kcal · protein 21.4g · carbohydrate 14.3g · fat 14.7g · sodium 1434.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the eggplant dry before adding it to the pan to reduce splattering.
Tips: If the eggplant sticks, add water a tablespoon at a time as you stir-fry.
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Ingredients (1 serving)
- Shrimp — 100 g
- Eggplant — 1 pc
- Garlic — 2 pc
- Green onion — 0.3 pc
- Cooking oil — 1 Tbsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Ground black pepper — 0.1 tsp
- Water — 2 Tbsp