Green Bean, Eggplant & Shrimp Stir-Fry

Green Bean, Eggplant & Shrimp Stir-Fry

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From: EatingWell Magazine, January/February 2016

This healthy eggplant and shrimp stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles.

Ingredients 4 servings

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  • Sauce
  • ¼ cup gochujang (Korean hot pepper paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • Stir-Fry
  • 3 tablespoons peanut oil or canola oil, divided
  • 1 pound shrimp, peeled and deveined (see Tip)
  • 3 cups ½- to 1-inch pieces eggplant, peeled if desired
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 4 cups trimmed and halved green beans

Preparation

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  1. To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
  2. To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You'll know it's hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) Add 1 tablespoon oil and swirl to coat. Add shrimp and stir-fry until just cooked, 2 to 4 minutes. Transfer to a large plate.
  3. Swirl in another 1 tablespoon oil; add eggplant and scallions. Stir-fry for 2 minutes.
  4. Swirl in the remaining 1 tablespoon oil; add garlic and green beans. Stir-fry until the vegetables are tender, 2 to 4 minutes more.
  5. Return the shrimp to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
  • Tip: Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America; it's more likely to be sustainably caught.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 277 calories; 15 g fat(2 g sat); 5 g fiber; 17 g carbohydrates; 23 g protein; 62 mcg folate; 159 mg cholesterol; 5 g sugars; 0 g added sugars; 915 IU vitamin A; 27 mg vitamin C; 134 mg calcium; 2 mg iron; 561 mg sodium; 650 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2½ lean meat, 2 1/ 2 fat

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