.
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 1 Tbs. plus 1 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 sauté 1 minute or until sauce begins to thicken.
Remove from heat.
Stir in scallions.
Serve over rice.
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