Shrimp And Eggplant Stir-Fry Recipe

Careful ingredient prep and fast, high-heat cooking create a rich, umami-laden shrimp and eggplant stir-fry.  


– 1 pound large shrimp, peeled, tails removed, and deveined – 1 + 1 tablespoons dark soy sauce, divided – 1 + 1 + 1 tablespoons sesame oil, divided – 1 + 2 cloves garlic, minced and divided – 2 pounds frozen, pre-cooked udon noodle – 2 large Chinese eggplant – 1 tablespoon kosher salt – ¼ cup black soy sauce – ¼ cup oyster sauce – 1 tablespoon rice vinegar – 1 tablespoon dark brown sugar – 1 tablespoon corn starch – 1 + 2 + 1 tablespoons neutral frying oil (avocado, peanut), divided – 12 ounces king oyster or white button mushrooms, sliced – 4 fresh Thai chiles, stems trimmed – 2 large scallions, stems removed and thinly sliced – ¼ cup thinly sliced fresh Thai basil leaves, plus more for garnish – 2 tablespoons thinly sliced fresh mint leaves, plus more for garnish

Step 1

Mix 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, and 1 chopped garlic clove in a medium bowl to coat the shrimp. Refrigerate covered for 30 minutes or 4 hours.  


Step 2

Pour boiling water over frozen udon in a large bowl. Split the udon with chopsticks or tongs after 5 minutes. Cold drain, rinse.  

Step 3

Return the udon to the bowl and add the remaining tablespoon of dark soy and 1 tablespoon of sesame oil. Set aside. Cut eggplant ends. Chop eggplants to 3 inches.  

Step 4

Cutting parts vertically in half. Reduce each half to ½-inch lengths. Pour 4 cups cold water over sliced eggplant in a large bowl. Add kosher salt.  

Step 5

Cover eggplant with a plate or weight to submerge. Soak 15 minutes. While the eggplant brines, mix black soy, oyster sauce, rice vinegar, brown sugar, remaining garlic, and sesame oil in a small bowl.  

Step 6

Pat eggplant dry with a kitchen towel after draining. Return eggplant to corn starch basin. Set aside. Heat a large wok or saute pan on high. Make 1 tablespoon of frying oil shimmer.  

Step 7

Sauté mushrooms in wok for 5 minutes till golden brown and juices release. Place mushrooms on dish. Cook 2 tablespoons of oil in the wok.  

Step 8

Sauté eggplant 10 minutes until browned and reduced. Remove wok and add mushrooms. Wok-heat the remaining tablespoon oil. Sauté shrimp with Thai chilies until opaque, 5 minutes.  

Step 9

Add udon to wok. Stir and cook one minute. Cover pan noodles in sauce. Stir in mushrooms, eggplant, scallions, basil, and mint.   

Step 10

Turn down heat to medium and gradually cook udon, vegetables, herbs, and shrimp. Add sliced basil and mint to hot bowls of shrimp and eggplant with udon.  

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