Restaurant-Style Stir-Fried Vegetables w/ Dried Shrimp 虾米炒三宝 Chinese Long Bean Brinjal Okra Recipe

dried shrimp

🥗Healthier: fresh shrimp

💰Cheaper: canned tuna

Canned tuna is often less expensive and provides a similar protein source.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

Prepare the vegetables: Cut the eggplant at an angle to remove the top, then cut into three pieces and quarter them to prevent oxidation.

Soak the eggplant pieces in salted water to prevent oxidation.

Prepare the ladies fingers by cutting off the top part.

Remove the eggplant from the salted water and place it on a clean plate without rinsing.

Add 2-3 tablespoons of cornstarch to the eggplant and mix well to prevent it from soaking up too much oil during frying.

Heat oil over medium heat for shallow frying the vegetables.

Test the oil temperature with bamboo chopsticks; if bubbles rise, the oil is ready.

Shallow fry the long beans for about 1 minute until blistered, then remove from oil.

Shallow fry the eggplant until slightly brown, about 1 minute, then remove from oil.

Shallow fry the ladies fingers for about 1 minute until blistered, then remove from oil.

Lower the heat and clean the oil before frying the dried shrimp.

Soak 30 grams of dried shrimp in 60 milliliters of water for 15 minutes, then chop roughly.

Fry half of the dried shrimp in the oil until brown, then remove and set aside.

Leave 1-2 tablespoons of oil in the pan to prepare the dish.

Increase the heat to medium and add the remaining dried shrimp to fry until fragrant.

Add the chopped garlic and fry until fragrant.

Pour in the soaking liquid from the dried shrimp, add 0.5 tablespoon of oyster sauce, and 1/3 teaspoon of sugar, mixing well.

Add all the fried vegetables to the pan and mix everything together until well combined.

Plate the dish and sprinkle the crispy dried shrimp on top.

Cooking Techniques

Equipment Needed

Allergens