small section of ginger, peeled and minced, about 2 Tablespoons
2garlic cloves, chopped finely
1/2Tablespoongrape seed oil
Stir Fry Sauce
1/4cupvegetable broth
1/2teaspoonsesame oil
1Tablespoonmirin
3Tablespoonslow sodium soy sauce
salt & pepper
dash of crushed red pepper, optional
1teaspooncornstarch
3/4poundfrozen shrimp, medium or large, defrosted, peeled & deveined
1 1/2Tablespoongrape seed oil
2carrots, peeled and sliced diagonally
1medium onion, chopped
1green pepper, chopped
1poundeggplant, chopped
2green onions, sliced diagonally
Instructions
Add ginger and garlic to a small bowl and add grape seed oil and mix together. Set aside.
Take all of the sauce ingredients except the cornstarch and whisk together. Add cornstarch and whisk until it dissolves. Then, set aside.
Lay shrimp out on a plate or cutting board, dry with a paper towel and add salt & pepper.
Add 1/2 Tablespoon grape seed oil to a wok and turn heat to medium. Heat for 2 to 3 minutes. Turn heat to medium high and add shrimp. Don't toss or mix shrimp for 1 to 2 minutes. Cook for 3 to 5 minutes. Remove shrimp and place into a bowl or plate and set aside.
Add 1/4 cup of water to the wok and add carrots. Cover and cook for 2 minutes. Remove carrots and add to the plate with the shrimp. Dump any excess water and wipe the wok clean with a paper towel.
Turn heat down to medium and add another 1 Tablespoon grape seed oil to the wok. Add onions, peppers and eggplant and cook for 4 to 6 minutes. Move vegetables to the edges of the wok, making a circle in the middle. Add ginger and garlic to the middle of the wok and smash with the back of a wok spatula or a wooden spoon. Cook for about 90 seconds. Mix garlic and ginger with the vegetables.
Add sauce and mix into vegetables thoroughly. Cook for about 1 to 2 minutes until the sauce is reduced. Add shrimp and carrots back to the wok, toss and heat for another 1 to minutes. Garnish with green onions and serve over Jasmine rice.