Green Bean, Eggplant & Shrimp Stir-Fry

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.

Cook Time:
30 mins
Total Time:
30 mins
4 servings



  • 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


  • 3 tablespoons peanut oil or canola oil, divided

  • 1 pound shrimp, peeled and deveined (see Tip)

  • 3 cups 1/2- 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


  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 Facts (per serving)

277 Calories
15g Fat
17g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 277
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 23g 46%
Total Fat 15g 19%
Saturated Fat 2g 12%
Cholesterol 159mg 53%
Vitamin A 915IU 18%
Vitamin C 27mg 30%
Folate 62mcg 15%
Sodium 561mg 24%
Calcium 134mg 10%
Iron 2mg 10%
Magnesium 67mg 16%
Potassium 650mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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