Recipes

Shrimp, Spicy Eggplant, Onion and Bell Pepper Stir Fry with Over the Top Southeast Asian

spicy eggplant

You only have 30 minutes to make dinner on a Tuesday, but you had 15 minutes in the morning before you left for the day. Try this prep ahead, "cook quickly" recipe for a Pan Asian dinner you will make again and again. Crusting the salmon after it's marinated with the Southeast Asian Over the Top is a step you don't want to miss or use shrimp to keep it all in the wok.

Take some chef's poetic license and mix up your vegetables using mushrooms and zucchini as well. You can also swap out the shrimp with salmon and crust Over the Top on the fish before baking. Double the amount of sauce if you want extra for drizzling at the table.

Shrimp, Spicy Eggplant, Onion and Bell Pepper Stir Fry with Over the Top Southeast Asian

By Laura Briscoe

Prep time:Twenty minutes

Cook Time:Twenty minutes

Servings:Serves 2-3

Ingredients

3 cloves garlic, crushed
1 T ginger paste (yes, from the tube!)
1 sweet onion, peeled and thickly sliced
1 red or yellow bell pepper, medium dice
1 Chinese eggplant, sliced 1/3 inch thick on the bias
1 1/2 cups Napa cabbage, thinly sliced
1/4 cup edamame, shelled
For the Sauce
1/2 cup Hoisin Sauce
1 T soy sauce (can sub gluten free or liquid aminos)
3 T sambal oelek
1 T sesame oil
To marinade the salmon
1 T mirin
2 T liquid aminos or soy sauce
2 T brown sugar
1/2 T fish sauce
12 oz salmon fillet
1 t white miso per fillet
1 T Over the Top Southeast Asian
Sunflower oil, to stir fry

Instructions

Combine the marinade ingredients, place in a bag with shrimp or salmon and marinate overnight.
Combine the hoisin sauce ingredients and set aside
Heat a wok over high heat. Add 3 T of sunflower oil
Add the eggplant, season lightly with salt, and cook until browned on the edges. You may need to add more oil.
Add the onion and continue to cook until limp.
Add the red bell pepper, the cabbage, the garlic and ginger. Continue to cook until cabbage is limp.
While eggplant is cooking, remove salmon from marinade. Spread one teaspoon of white miso paste over each fillet, then firmly press Over the Top Southeast Asian blend on the fish.
Place salmon on a parchment lined sheet tray and roast in a preheated 375 degree oven If using Shrimp, add to the stir fry and cook until pink and curled.for about 9 minutes, depending on thickness of the salmon.
Just before salmon is done, heat the vegetables and toss with the hoisin sauce blend, tossing everything is evenly coated.
Serve hot, although it's also really good cold!

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