Shrimp And Eggplant Stir-Fry Recipe

Knowing how to create a restaurant-worthy stir-fry at home may seem intimidating, but with a little practice, the right equipment, and insight on how to properly prepare the components, you will wow friends, family, and yourself! A good stir-fry should have layers of textures and flavors and come together in minutes once the prep work is done. This recipe for shrimp and eggplant stir-fry — courtesy of recipe developer Julie Kinnaird – combines chewy udon noodles, mellow Chinese eggplant, umami-filled mushrooms, and tender shrimp for an eye-catching and satisfying entree. 

Use a traditional wok to get the best results. Kinnaird explains that the smooth, bowl shape of the wok and its high sides allow for moving the ingredients around during cooking and help prevent splattering. If you don't have a wok, try to use the largest and deepest skillet you have. Choosing an oil with a high smoke point is also important. Stir-frying requires a high cooking temperature, so you want an oil that can handle the heat and will not break down quickly. The recipe ingredients are cut into similarly sized pieces and are cooked in batches so that they heat uniformly and are fried rather than steamed. Two different techniques are used for preparing the eggplant. First, it is brined to remove any trace of bitterness and to prevent it from being spongy once cooked. After brining, the eggplant is coated with cornstarch, which absorbs any extra moisture and gives it a nice, crisp exterior.

Place the shrimp, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, and 1 minced garlic clove in a medium bowl and mix until evenly coated. Cover and refrigerate for 30 minutes or up to 4 hours.

Return the udon to the bowl and toss with the remaining tablespoon of dark soy and 1 tablespoon sesame oil. Set aside.

Cut the ends off of the eggplants.

Cut the eggplants into 3-inch-long sections.

Cut each section in half vertically.

Cut each half into ½-inch-wide lengths.

Cover the eggplant with a plate or other weight so that all is submerged. Soak for 15 minutes.

Drain the eggplant and pat dry with a kitchen towel.

Return the eggplant to the bowl and toss with the corn starch. Set aside.

Add the mushrooms to the wok and saute until golden brown and juices have released (about 5 minutes).

Transfer the mushrooms to a platter.

Add 2 tablespoons of frying oil to the wok and heat.

Heat the remaining tablespoon of frying oil in the wok. Add the shrimp and Thai chiles and saute until the shrimp are opaque (about 5 minutes).

Add the udon to the wok. Cook and stir for about a minute.

Serve the shrimp and eggplant with udon immediately in warmed bowls garnished with a bit of sliced basil and mint.

Like any good stir-fry, this recipe is open to variation depending on personal preferences and the ingredients you have on hand. Although the shrimp and eggplant combine for harmonious flavor and texture, thinly sliced chicken or cubes of tofu would also be delicious. Try using a different variety of mushroom, from basic white button to shiitake or portobello. If you can't find Chinese eggplants, Japanese or larger globe eggplants will also work but might require slightly different cutting. Kinnaird says that Chinese eggplants tend to have fewer seeds and a milder or sweeter taste than globe eggplants, which are a bit more bitter. If you want to experiment with different noodles, try a wide rice noodle or buckwheat soba, which has a chewy texture like the udon. Other colorful vegetables, like carrots or snow peas, would add a fresh component and crunch, but be sure to keep any additional ingredients a similar size to the eggplant, mushrooms, and main protein so that everything cooks evenly.