Ingredients Jump to Instructions ↓

  1. 2-1/2 Tbsps. cornstarch

  2. 1/2 cup cold water

  3. 2-1/2 Tbsps. soy sauce

  4. 2-1/2 tsps. sugar

  5. 1 Tbsp. curry powder

  6. 2 Tbsps. peanut oil

  7. 1 lb. medium shrimp, peeled and deveined

  8. 1 Tbsp. plus 1 tsp. dry sherry or chicken stock

  9. 1 tsp. Oriental sesame oil

  10. 1 Japanese or regular eggplant, about 6 oz. each., thinly sliced diagonally

  11. 2 cloves garlic, minced

  12. 3 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

  2. Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.


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