Stir fry shrimp with eggplant

Standard

Heres a recipe I found in cooks illustrated and modified

6 cloves garlic,5 thinly sliced 1 minced or pressed in a garlic press
1 lb extra large or jumbo shrimp peeled and deveined
1 medium eggplant peeled and diced
1 baby bok choi,chopped
1 bunch scallions whites thinly sliced green part cut into 1″ pieces
1/2 cup unsalted cashews
1/2 tsp kosher salt
4 Tbsp oil

SAUCE
2 Tbsp soy sauce
2 Tbsp Oyster sauce
2 Tbsp sherry
2 Tbsp sugar
1 Tbsp sesame oil
1 Tbsp vinegar
pinch cayenne
2 tsp cornstarch

combine minced garlic with the shrimp,salt and 1 Tbsp oil in a bowl and let sit 30 minutes
mix the sauce ingredients together and set aside
heat 2 Tbsp oil in a wok until just smoking,add eggplant and stir fry 5 minutes until eggplant i slightly browned. Add Bok choy and green scallions and cook 1-2 minutes longer.  Transfer to a bowl and set aside

Heat 1 Tbsp oil in wok until smoking. Add garlic slices and cashews and cook 30 sec. Add shrimp and stir fry 90 seconds. re stir sauce and add to shrimp. cook 1-2 minutes more until sauce has thickened and shrimp is fully cooked. stir vegetables into shrimp and cook 30 sec more.

Serve over rice

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