Nikki and I made some tasty stir fry with eggplant, tofu and shrimp. We followed this recipe but replaced ground pork with minced shrimp; I think the results were better than if we’d used pork.
Cooking is happening here. Egg plant to the left, garlic, ginger and shrimp in the wok, with tofu green onions waiting for their turn on the far end.
The final product was tasty!
