Paleo Shrimp & Eggplant StirFry Recipe Paleo shrimp, Healthy food
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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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 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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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.
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Add the cooked chicken and eggplant back into the pan with the vegetables. Stir well and heat through about 2 minutes. Add the stir-fry sauce, and stir for 1-2 more minutes. Taste and adjust the flavors with more soy sauce and a dash of sugar and add more chilis for extra heat. Stir in the fresh basil, saute for 30 seconds, and turn the heat off.
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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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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.
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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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Combine sliced garlic with scallion whites and cashews in small bowl. 3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add eggplant and cook, stirring frequently, until lightly browned, 3 to 6 minutes. Add scallion greens and continue to cook until scallion greens begin to brown and eggplant is fully.
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Heat the remaining tablespoon of frying oil in the wok. Add the shrimp and Thai chiles and saute until the shrimp are opaque (about 5 minutes). Add the udon to the wok. Cook and stir for about a minute. Pour the sauce over the noodles in the pan. Add the mushrooms, eggplant, scallions, basil, and mint.
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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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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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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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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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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.
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Cook until fragrant, about 30 seconds. Add the shrimp and eggplant back to the wok. Pour in the sauce and heat until thickened, about 4-5 minutes. Stir in the basil and remove the wok from heat. Serve the stir-fry on top of the spaghetti squash and garnish with green onions, cashews and sesame seeds.
