Ingredients
- 1 cup chicken stock
- 1 cup water
- 1 cup long grain rice
- 3 Tbsp. lemon juice
- 2 Tbsp. cilantro or parsley, chopped
- 2-1/2 Tbsp. cornstarch
- 1/2 cup cold water
- 2-1/2 Tbsp. soy sauce
- 2-1/2 tsp. sugar
- 1 Tbsp. curry powder
- 3-1/2 Tbsp. peanut oil
- 1 lb. medium shrimp, peeled and deveined
- 1 Tbsp. plus 1 tsp. dry sherry or chicken stock
- 2 tsps. Oriental sesame oil
- 1 Japanese or regular eggplant, about 6 oz. each, thinly sliced diagonally
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
Combine stock and water in a saucepan over medium high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice. Add cilantro and fluff with a fork. While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and 4 tsp. peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes. Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce, and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and saute 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.
Source:Lemon Rice
