Eggplant and Shrimp in Chili Sauce Stir-Fry

Name: Eggplant and Shrimp in Chili Sauce Stir-Fry
Yield: Serves 2 servings
Cuisine: American
Ingredients: 2 eggplants; 3 1/2 oz (100 g) peeled shrimp; 1 tablespoon all-purpose flour; 1 tablespoon ☆miso; 1 tablespoon ☆mirin; 1 1/2 tablespoons ☆tomato ketchup; 2 teaspoons ☆grated garlic (tube is fine); 2 teaspoons ☆grated ginger (tube is fine); 1 pinch ☆red chili pepper; 3 tablespoons ☆water

LimeLunch @cook_40055497

Quick 10 minutes! This chili sauce stir-fry pairs perfectly with rice and will boost your appetite. Thank you for 100 people talking about it and for featuring it in the eggplant category.
Origin of this recipe: I used miso instead of doubanjiang, making it even more suitable for rice. It's not spicy, so kids can enjoy it too.

LimeLunch @cook_40055497

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Ingredients

Serves 2 servings

2eggplants
3 1/2 oz (100 g)peeled shrimp
1 tablespoonall-purpose flour
〈Sauce〉
1 tablespoon☆miso
1 tablespoon☆mirin
1 1/2 tablespoons☆tomato ketchup
2 teaspoons☆grated garlic (tube is fine)
2 teaspoons☆grated ginger (tube is fine)
1 pinch☆red chili pepper
3 tablespoons☆water

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Steps

1

Mix all the sauce ingredients together.
2

Rinse the shrimp and remove any veins. Pat dry with paper towels and coat with half of the flour.
3

Cut the eggplant into chunks and coat with the remaining flour.
4

Heat a generous amount of oil (about 3 tablespoons) in a frying pan, add the eggplant and shrimp after shaking off excess flour, and fry until golden.
5

Once browned, remove to paper towels. Wipe the remaining oil from the pan.
6

Add the sauce from step 1 to the wiped pan and heat. Once it bubbles, return the eggplant and shrimp to the pan and stir-fry until well coated with the sauce.
7

When the sauce is glossy and coats everything, it's ready to serve.
8

2016.9.7 Thank you for 10 people talking about it!
9

2019.10.11 Featured as a pick-up recipe! Grateful for the magazine feature too.