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. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen
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Ingredients

Sauce

Stir-Fry

Directions

  • To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.

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  • 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.

  • Swirl in another 1 tablespoon oil; add eggplant and scallions. Stir-fry for 2 minutes.

  • Swirl in the remaining 1 tablespoon oil; add garlic and green beans. Stir-fry until the vegetables are tender, 2 to 4 minutes more.

  • Return the shrimp to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.

Tips

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 Facts

277 calories; 14.6 g total fat; 2.4 g saturated fat; 159 mg cholesterol; 561 mg sodium. 650 mg potassium; 16.9 g carbohydrates; 5.2 g fiber; 5 g sugar; 22.8 g protein; 915 IU vitamin a iu; 27 mg vitamin c; 62 mcg folate; 134 mg calcium; 2 mg iron; 67 mg magnesium;