6 garlic cloves, 1 pressed and 5 thinly sliced
1 pound large shrimp, peeled deveined
3 tablespoons vegetable oil, divided
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes (more if you like it spicy)
2 teaspoons cornstarch
6 large green onions, greens cut into 1-inch pieces and whites sliced thin
1/2 cup cashews, unsalted
1 medium eggplant diced
Combine pressed garlic with shrimp, 1 tablespoon vegetable oil and salt in medium bowl. Let shrimp marinate at room temp for 30 minutes.
Whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, vinegar, red pepper flakes, and cornstarch in a small bowl.
Combine sliced garlic with green onion whites and cashews in small bowl.
Heat 1 tablespoon oil in skillet over high heat just until smoking. Add eggplant and cook, strirring frequently, until lightly browned. 3 to 6 minutes. Add greens from green onions and continue to cook until greens begin to brown and eggplant is tender. 1 to 2 minutes longer. Transfer to a bowl.
Add remaining tablespoon oil to skillet and heat untill just smoking. Add garlic, green onion, cashew mixture and cook, strirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low and cook stirring frequently until shrimp are light pink on both sides, 1- 1-1/2 minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly until sauce is thickened and shrimp are cooked through. 1- 2 minutes. Return vegetables to skillet and toss to combine and serve over white rice.
*** the first time I sliced all of the green onion in thin slices and cooked it with the shrimp. It was good. The second time, I didn't have any green onions (rather Kent's was out, so used a diced white onion, it was still good!)