Shrimp with Eggplant with Garlic Sauce

anewyorkfoodie.com

2 spts

2 lbs. extra-large raw shrimp, peeled and deveined

2 medium to large eggplants, cut into 1 to 2” chunks

3 to 4 tbsps. peanut oil

10 cloves of fresh garlic, chopped

1 tbsp. Sriracha sauce, or to taste

2 cups vegetable broth

5 tbsp. oyster sauce

2 tbsp. low sodium soy sauce

1 to 2 tbsp. cornstarch mixed with about ¼ cup water (you want to make a slurry)

Directions at anewyorkfoodie.com

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