Eggplant with Shrimp in Oyster Sauce

• sunflower oil↗3 ст. л. tbsp

  plus 2 tsp

• eggplant↗1

  slice into rounds, then into strips 1 cm wide

• red pepper↗1

  cut into strips

• green onions↗6

  trim and cut into strips

• finely chopped gingerневеликий шматочок
• garlic↗3

  finely chopped

• large raw shrimp↗175г g
• oyster sauce↗3 ст. л. tbsp
• cooked rice or egg noodles

  for serving

Step-by-step instructions

1. 1

   Heat 3 tbsp of sunflower oil in a wok or large non‑stick skillet. Add the sliced eggplant strips and stir‑fry for about 8 minutes, stirring frequently, until they become tender. Add the red pepper and 1 tbsp water, cook for another 3 minutes. Remove from the pan and set aside.

2. 2

   Add the remaining 2 tsp of oil to the pan, then toss in most of the green onions, ginger and garlic. Stir‑fry for 2 minutes until the vegetables are tender, watching that they do not burn. Add the shrimp and quickly sauté until they turn pink and are cooked through.

3. 3

   Return the eggplant and pepper to the pan, add the oyster sauce and 5 tbsp water. Simmer until the sauce thickens slightly and is heated through. Sprinkle with the remaining green onions and serve with cooked rice or egg noodles.