Close
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSauce¼cupgochujang (Korean hot pepper paste)2tablespoonslemon juice1tablespoongrated fresh ginger1tablespoonsoy sauce1tablespoondry sherry1tablespoontoasted sesame oil2teaspoonssugarStir-Fry3tablespoonspeanut oil or canola oil, divided1poundshrimp, peeled and deveined (see Tip)3cups1/2- to 1-inch pieces eggplant, peeled if desired1 bunch scallions, trimmed and cut into 1-inch pieces3clovesgarlic, minced4cupstrimmed and halved green beans
Cook Mode(Keep screen awake)
Ingredients
Sauce
¼cupgochujang (Korean hot pepper paste)
2tablespoonslemon juice
1tablespoongrated fresh ginger
1tablespoonsoy sauce
1tablespoondry sherry
1tablespoontoasted sesame oil
2teaspoonssugar
Stir-Fry
3tablespoonspeanut oil or canola oil, divided
1poundshrimp, peeled and deveined (see Tip)
3cups1/2- to 1-inch pieces eggplant, peeled if desired
1 bunch scallions, trimmed and cut into 1-inch pieces
3clovesgarlic, minced
4cupstrimmed and halved green beans
Directions
To prepare sauce: Combine gochujang, lemon juice, ginger, soy sauce, sherry, sesame oil and sugar in a small bowl. Place near the stove.
To prepare stir-fry: Heat a 14-inch flat-bottom carbon-steel wok over high heat. (You’ll know it’s hot enough when a bead of water vaporizes within 1 to 2 seconds of contact.) 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.
Return the shrimp to the wok. Add the reserved sauce and cook, gently stirring, until well coated and hot, 1 to 2 minutes.
Tips
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, January/February 2016
Rate ItPrint
Nutrition Facts(per serving)277Calories15gFat17gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
