Shrimp And Eggplant Stir-Fry Recipe
Prep Time:
1
hour
Cook Time:
30
minutes
Servings:
6
servings
Ingredients
  • 1 pound large shrimp, peeled, tails removed, and deveined
  • 1 + 1 tablespoons dark soy sauce, divided
  • 1 + 1 + 1 tablespoons sesame oil, divided
  • 1 + 2 cloves garlic, minced and divided
  • 2 pounds frozen, pre-cooked udon noodles
  • 2 large Chinese eggplants
  • 1 tablespoon kosher salt
  • ¼ cup black soy sauce
  • ¼ cup oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon corn starch
  • 1 + 2 + 1 tablespoons neutral frying oil (avocado, peanut), divided
  • 12 ounces king oyster or white button mushrooms, sliced
  • 4 fresh Thai chiles, stems trimmed
  • 2 large scallions, stems removed and thinly sliced
  • ¼ cup thinly sliced fresh Thai basil leaves, plus more for garnish
  • 2 tablespoons thinly sliced fresh mint leaves, plus more for garnish
Directions
  1. 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.
  2. Place the frozen udon in a large bowl and cover with hot water. Let sit for about 5 minutes, and then use chopsticks or tongs to separate the udon. Drain and rinse with cold water.
  3. Return the udon to the bowl and toss with the remaining tablespoon of dark soy and 1 tablespoon sesame oil. Set aside.
  4. Cut the ends off of the eggplants.
  5. Cut the eggplants into 3-inch-long sections.
  6. Cut each section in half vertically.
  7. Cut each half into ½-inch-wide lengths.
  8. Place the cut eggplant in a large bowl and cover it with 4 cups of cold water. Add the kosher salt.
  9. Cover the eggplant with a plate or other weight so that all is submerged. Soak for 15 minutes.
  10. While the eggplant is brining, whisk together the black soy, oyster sauce, rice vinegar, brown sugar, remaining garlic, and remaining sesame oil in a small bowl.
  11. Drain the eggplant and pat dry with a kitchen towel.
  12. Return the eggplant to the bowl and toss with the corn starch. Set aside.
  13. Heat a large wok or saute pan over high heat. Add 1 tablespoon of the frying oil and heat until shimmering.
  14. Add the mushrooms to the wok and saute until golden brown and juices have released (about 5 minutes).
  15. Transfer the mushrooms to a platter.
  16. Add 2 tablespoons of frying oil to the wok and heat.
  17. Add the eggplant and saute until charred and reduced in size (about 10 minutes). Remove from the wok and add to the mushrooms.
  18. 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).
  19. Add the udon to the wok. Cook and stir for about a minute.
  20. Pour the sauce over the noodles in the pan. Add the mushrooms, eggplant, scallions, basil, and mint. Reduce heat to medium and gently toss the udon with the vegetables, herbs, and shrimp until all is heated through.
  21. Serve the shrimp and eggplant with udon immediately in warmed bowls garnished with a bit of sliced basil and mint.