Paleo Shrimp & Eggplant StirFry The Sophisticated Caveman
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.
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So you have a total of 16 pieces. Steam eggplant for 10 minutes. Place on a plate and set aside. In a small bowl, mix together ingredients for the sauce. Heat a wok over high heat until very hot. Add 1 tbsp. oil. Stir fry the shrimp for 2 minutes. Then place on a plate. Add 1 tbsp. oil to the hot wok, stir fry ginger, garlic, and hot bean paste.
Paleo Shrimp & Eggplant StirFry The Sophisticated Caveman
Step 1. Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a.
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Stir in the basil leaves and turn the heat off. If you want to thicken the sauce, take a few tablespoons of the sauce from the skillet and put it in a bowl. Add the arrowroot powder and whisk to combine. Then add back to the skillet and heat through for 1 minute more. Divide the rice and top with the stir fry mix and sauce.
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FRY EGGPLANT. Fill a wok with 3/4 cup of canola or any neutral-flavored oil and heat it over medium-high heat. Once the oil reaches about 350ºF to 360ºF (175ºC to 180ºC), the oil is ready for frying (this should take about 3 minutes). Working in batches, fry a large handful of eggplant in the hot oil for 1 minute.
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Instructions. Prepare the Sauce: In a bowl, combine soy sauce, oyster sauce, sugar, water, cornstarch, Shaoxing wine (optional), and sesame oil. Mix well and set it aside. Steam the Eggplant: Heat a wok or non-stick skillet over medium-high heat. Add the eggplant and about 2 tablespoons of water.
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Add the shrimps, soy sauce and rice wine. Pour in the broth. Cook till shrimps turn from grey to pink, in about 8 minutes. Add the sliced eggplants. Season with salt and pepper. Cook till vegetables are soft, for 10 minutes. Top with sliced scrambled eggs and tofu. Serve hot over boiled jasmine white rice.
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Add two tablespoons of fresh oil to the wok and heat on medium-high heat. Add the jalapenos and eggplant to the wok. Add salt to season and lightly brown the eggplant for 30 seconds to a minute. Remove the eggplant and jalapenos, place them in the same dish as the shrimp, and set aside.
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Add rice vinegar, and stir to quickly mix. Step 4: Next, add fried brinjal strips. Give it a good couple of tosses to mix well with the fried garlic and dried shrimp. Step 5: Tip in the dark soy sauce, chicken seasoning water, and sugar. Stir vigorously to mix well together and let braise for about 10 seconds.
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Directions. Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato.
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Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
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Set aside. Heat vegetable oil in a large skillet on medium high (use one with a lid). Add garlic, white of green onions and red chili flakes (optional for heat). Saute until fragrant (around 20 seconds). Add shrimp and cook until they just turn opaque (white and pink). Remove shrimp from skillet and set aside.
Paleo Shrimp & Eggplant StirFry The Sophisticated Caveman
Add the white and light green parts of the green onions, the minced garlic (4 cloves), and chopped fresh ginger (2 tablespoons). Sauté for one minute, until garlic becomes fragrant and slightly toasted. Turn heat to medium-high. Add the vegetables (4 cups) and the salt and pepper (1/2 teaspoon each) to the skillet.
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Stir in the whole red chili peppers and the minced garlic, and after a minute, turn the heat back up to high. Add the eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the shaoxing wine. Stir-fry everything together for another 2 minutes, making sure everything is well-combined.
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Add the shrimp. Cook for about 5 minutes, turning once midway. Once the shrimp have cooked through and turned pink, stir in the dried basil, and transfer shrimp onto a plate. STEP 3: Heat one tablespoon of oil in the skillet you used to sauté the shrimp. Drain the eggplant and sauté them for about 5 minutes.
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Cover and cook for 2 minutes. Remove carrots and add to the plate with the shrimp. Dump any excess water and wipe the wok clean with a paper towel. Turn heat down to medium and add another 1 Tablespoon grape seed oil to the wok. Add onions, peppers and eggplant and cook for 4 to 6 minutes.
