March is healthy cooking month! When Google approached me to do a healthy cooking demo on Google+, I had to think about it for a little bit. First of all, I don't always cook so healthy but after talking to a friend about it, I wanted to take the challenge to develop a healthy recipe that I would feel great about sharing because it tastes so good. Second, I was dying inside. I have an overwhelming fear of public speaking.
In college, I had to do a presentation for a course that was 50% of my grade. I didn't prepare very well, I mixed up my cue cards and there was probably about 7 seconds of silence while I freaked out and moved my cards around. I looked around the room and could see the look on my classmates' faces as they felt so bad for me, knowing how they would feel if they were in my place. I totally bombed it. Luckily, I didn't fail the class. But still, that has stuck with me and I know that my nervousness is a self-fulfilling prophecy because the more nervous I get, the more I block things out and the less I prepare for whatever speech or talk I'm doing.
A dear friend told me a couple of years ago that I needed “to stop being a dork” and start pushing myself to get used to speaking in public situations. Her words stick in my head and I have been pushing myself to stand on stage, hold the microphone and speak into the mic but still, it's really really hard. I sweat, I shake, my voice shakes but I'll keep trying. So this hard decision to do this cooking demo on Google+ was hard and easy at the same time. I was going to have to push myself out of my comfort zone and this would be a great way to do it.
I'm sharing the video from the demo I did last week along with the recipe for shrimp and eggplant stir fry. Thanks to Dennis, Joanne, Katie, Sandy, Cassie and Julius for joining me on the demo!
I feel so fortunate to have these friends join me during the demo, they helped me out a lot and Curtis, my husband, was behind the camera to click on buttons when it was needed. I hope to do more of these later on this year.
A note about the video, I was so nervous, I forgot to put in the ginger and garlic! Before you add the sauce, you want to create a empty circle in the middle of your wok, move the veggies to the sides of the wok. Add the garlic and ginger and smash it with the back of a wooden spoon or wok spatula and allow the aromatics to develop for 60 to 90 seconds. Then, mix with the rest of the veggies and then continue on with the rest of the steps.
Some tips I shared during the demo:
- Peel your ginger with the edge of a spoon. Only peel what you need so you don't waste any! I used to waste so much by peeling with a knife.
- Hard vegetables like carrots and broccoli can be steamed in your wok for a couple of minutes. This ensures your non-hard vegetables don't get overcooked while you're trying to get your carrots or broccoli to cook.
If you love eggplant and have never tried eggplant in a stir fry before, you need to try this!
What makes this stir fry a little healthier than my other stir fries? I use grape seed oil, which has a high smoke point but is healthier than other cooking oils. I used low sodium soy sauce and tons of vegetables, the eggplant including onions, green peppers and carrots.
To make this dish vegetarian: feel free to use even more vegetables or pan fry tofu or bake tofu in grape seed oil and spices and add it at the end instead of shrimp.
PS Yes, I'm Asian and yes I eat stir fry and rice with a spoon and not chopsticks.
Recipe
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Shrimp and Eggplant Stir Fry Recipe
Ingredients
- small section of ginger, peeled and minced, about 2 Tablespoons
- 2 garlic cloves, chopped finely
- 1/2 Tablespoon grape seed oil
Stir Fry Sauce
- 1/4 cup vegetable broth
- 1/2 teaspoon sesame oil
- 1 Tablespoon mirin
- 3 Tablespoons low sodium soy sauce
- salt & pepper
- dash of crushed red pepper, optional
- 1 teaspoon cornstarch
- 3/4 pound frozen shrimp, medium or large, defrosted, peeled & deveined
- 1 1/2 Tablespoon grape seed oil
- 2 carrots, peeled and sliced diagonally
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 pound eggplant, chopped
- 2 green 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.
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Susan says
Yumm, this sounds (and looks) so good!
I made a Kung Pao eggplant that turned out really well, which helped me discover just how versatile eggplant can be. I”m going to try your dish soon, thanks for sharing, and you did a great job in the demo.
Jeanette says
You did great Julie! I was really nervous for my first Google+ hangout – still so much to learn, but it gets easier each time.
Mommypage says
Yum! I love that you used grapeseed oil. I bet that makes it a little sweet and delicious! That’s a great recipe!
Kiersten @ Oh My Veggies says
You did great–you had nothing to worry about! I need to give cooking with grapeseed oil a try…
Carla @ Carlas Confections says
Great job Julie! Especially with pushing yourself to do it even when you were scared. So amazing! And you did really great! I wish I could have seen it live, but the video is really great too 🙂
dessertfortwo says
Love love love! 🙂
Nutmeg Nanny says
You did great in the video 🙂 the stir-fry looks so yummy!
Gloria @ Simply Gloria says
This looks so yummy! You did such an amazing job on your video!
Chung-Ah | Damn Delicious says
Loved the video! You’re a natural! And this stir-fry is just my style! I could eat this any day of the week.
Kelly Senyei | Just a Taste says
This looks awesome, Julie, and your Google Hangout turned out so great!
Maria Tadic says
Oh you did a great job on the video! Congrats! I loved watching it, you should definitely do more!
katie says
Julie, you did fabulous and I’m so honored that you asked me to be apart of your HOA. I cannot wait to try this recipe!
Kiran @ KiranTarun.com says
Your comment on using spoon instead of chopsticks cracked me up! 😀
You did great on the hangout, Julie. I recall attending your great presentation at CFLBlogCon. You were a champ, and this was no exception!
Brenda @ a farmgirl's dabbles says
I just heaved a sigh of relief, feeling like you just gave me permission to not use chopsticks. 😉 I try, but I’m so bad at using them!! This stir fry looks excellent – I ♥ shrimp. AND you did a FAB job on the g+ hangout…so NOT dorky!
Heidi @foodiecrush says
I’m with you! I’d way rather be behind the camera than in front of it, but I’m working on it too. I need to get on the hangout train too. Boy, I have a lot to do! Great looking recipe btw, garlic and ginger and all 🙂
Cassie | Bake Your Day says
This looks so good, Julie. I can’t wait to try it!
Joanne @ Fifteen Spatulas says
LOL!!! I use a spoon too instead of chopsticks. That cracks me up.
You did awesome Julie. Seriously, would never have known you were nervous. You did great!
Samantha @FerraroKitchen says
Haha you are so funny! I am in a “persuassive” speech class right now and have to give a 6 minute speech next week!! And LOVE your stir fry..I am also trying to be a bit healthier bc I started weight watchers lol
[email protected] says
Beautiful stir fry… now I’m really, really hungry!
I LOVE the video!! That’s definitely NOT fear of public speaking! 🙂
Thanks for the ginger tip… I didn’t know that!
[email protected] says
This looks so delicious, and I love eggplant. Unfortunately, I’m the only one in the house that does. I guess that means there will just be more for me! I share your fear of public speaking. Any time I have to do it, I get the shaky voice and anxiety. I need to try and overcome it as well! Congrats for stepping out of your comfort zone! I’m sure the more you do it, the easier it will get!
[email protected] says
MMM!! This sounds amazing! I love the eggplant/shrimp combo!
claire @ the realistic nutritionist says
You are such a natural on camera!! 🙂 Love this recipe Julie!
Courtney says
I have to try this recipe – I’m a huge fan of eggplant! Love the video – so sorry I missed it live! I’m already using the tip you mentioned in the video about ginger! 🙂 I was so wasteful using a peeler!