RECIPES / Entrees
This combination of oriental sweet eggplant, crispy bok choy and fragrant shrimp is a delight and really not difficult if the food is prepared for stir fry beforehand and it does not need a wok just a nice large skillet and fragrant spice
Eggplant, Shrimp and Bok Choy Thai Stir Fry
5 Japanese eggplants cut up in 2" to 3" pieces
3 baby bok choy cut up in 4" pieces
¾ pound large shrimp shelled and deveined
2" piece of ginger cut up in small diced pieces
1 onion cut up
Salt to taste
¼ cup soy sauce
3 tablespoons canola oil
1-2 tablespoons sugar
juice of one lime – bit of the rind if you care to
⅓ cup sweet sherry
½ cup or to taste Hoisin Sauce
¾ cup or to taste Oyster Sauce
¼ cup soy sauce
About .85 of a pound of lean ground pork(have butcher grind lean boneless pork chops for you and that is about 2 round chops)
Scallions cut up
Fresh basil I like the oriental basil
Dark brown sesame oil
In a large skillet ( 12") heat oil on high heat
Sauté onion and ginger in the oil in a large deep pan. Add the meat and brown until it loses its color, mashing with a wooden spoon as it browns
Add eggplants diced and slightly salted
Cook about 4 minutes or until starting to soften
Add bok toy and cook about three minutes or until losing a bit of its crispness
Add the sherry and cook off the liquid
When no real liquid remains
Add the sesame oil
Stir well while cooking on high with a wooden stir fry flat spoon
Add shrimp and stir fry for about 4 minutes or until they turn bright pink
Add lime, sugar, soy sauce, Hoisin and Oyster Sauce (hot pepper) if you like it
Before serving add sprinkle the top with the scallions and fresh basil leaves (well washed). The basil loses its aroma and taste unless added the very last minute and more sprinkled on top.
Serve on rice or pasta or oriental noodles or couscous

Servings: 4

Nutritional information per serving

No nutrition information available

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