Shrimp and Eggplant in Spicy Chili-Garlic Sauce

In Austin, my family and I have a favorite eatery for authentic Chinese food, Hoa Hoa.  The staff practically know our faces and greet us with warm, knowing smiles.  One of my favorite dishes is their eggplant in garlic sauce.  I'm still trying to tweak my recipe to get it just like Hoa Hoa, but this is a close one with my own little additions.  Feel free to throw in anything that you desire to appease your palette.  You can add mushrooms, bamboo shoots, spinach, etc.  The world is your stir-fry!

Shrimp and Eggplant in Spicy Chili-Garlic Sauce
Adapted from Saveur.com

5 Indian eggplant, about 1 lb. (substitutions: 1 round American or 3 Japanese)
1 zuchinni, diced or cut in thick matchsticks
2 tbsp. chili-garlic sauce
2 tbsp. thin soy sauce
2 tbsp. Chinese red rice vinegar
2 tbsp. shao hsing (rice wine)
1 tbsp. sugar
7 tbsp. vegetable oil
1/4 cup shrimp, shelled and deveined
2 tbsp. finely minced garlic
2 tbsp. finely minced ginger
1/2 cup diced red bell pepper
1/2 cup chopped scallions

1) Trim the stem and ends from the eggplant and cut eggplant into 1/2'' x 2 1/2'' strips.   Prepare zuchinni as indicated.

2) In a small bowl, combine chili-garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water.

3) Heat a 14'' flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 tbsp. oil and half the eggplant and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften. Transfer eggplant to a plate. Repeat with remaining eggplant, zucchini, and 3 tbsp. oil, transferring to the plate with first batch.

4) Add remaining 1 tbsp. oil, shrimp, bell pepper, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok.

5) Restir the chili sauce mixture and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 5-8 minutes or until eggplant is just tender. Stir in scallions and serve immediately with white jasmine rice.

6) Optional: If you like a nice sauce, you can mix 1 TB cornstarch and 4-5 TB water.  Add this to the final stir fry to get a nice sauce.