Shrimp and Eggplant Lo Mein

My old Chinese cooking teacher would be proud of this rich dish. Delicious Asian eggplants and shrimp cooked in a flavorful sauce on a noodle bed, all cooked in my 30 year old wok, which I bought in NYC Chinatown, during a field trip of our cooking class. I keep it meticulously well seasoned just for dishes like this.

2 purple Asian eggplants, cut into 3-inch wedges

1/2 orange pepper, sliced

1/2 yellow pepper, sliced

2 shallots, sliced (or 1/4 cup sliced onion)

2 cloves garlic, peeled and minced

1/2 inch fresh ginger, peeled and minced

1 12-oz package cooked lo-mein noodles

1 lb shrimp, peeled and deveined

Sauce:

1/4 cup hoisin sauce

1 Tbsp sesame oil

2 Tbsp soy or Trader Joe’s Coconut Aminos (or soy sauce)

1-2 tsp chili paste with garlic, or 1/4 tsp crushed red chili flakes, or to taste

1 Tbsp seasoned rice vinegar

2 Tbsp pale dry sherry

Mix together the sauce ingredients in a small bowl. Get all ingredients ready and nearby the wok - things go fast with this dish..

Heat a wok or large skillet very hot. Add a dash of canola or peanut oil to the wok and stir fry the peppers and shallot for 2 minutes.

Add the eggplant and cook for about another 5-8 minutes, until the eggplant softens up and cooks through. You may have to add a bit more oil as needed.

Add the garlic and ginger and cook another minute. Set the veggies aside in a bowl. Add a dash more oil to the wok and heat to high until just about smoking. Add the shrimp and stir fry for about 2 minutes. Set shrimp aside with the veggies.

Now add the noodles to the wok and pour in the sauce. Heat through. Return the veggies and shrimp to the noodles and heat through.

Serves 4.

Comments

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