Ginger Garlic Shrimp Stir-Fry with Eggplant and Turnips

1Rinse the jasmine rice (1 cup) under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2While the rice is cooking, prepare the vegetables. Heat the vegetable oil (1 tablespoon) in a large skillet or wok over medium-high heat. Add the minced ginger and garlic (3 cloves), and sauté for about 1 minute until fragrant.

3Add the diced eggplant (1 medium) and turnips (2 medium) to the skillet. Stir-fry for about 5-7 minutes until they start to soften and become golden brown.

4Add the shrimp (1 pound) to the skillet and cook for about 3-4 minutes until they turn pink and opaque. Stir in the soy sauce (2 tablespoons) and sesame oil (1 tablespoon), mixing well to coat the shrimp (1 pound) and vegetables evenly. Cook for an additional 2 minutes to heat through.

5Season with salt and pepper to taste. Remove from heat and stir in the chopped green onions (2).

6Serve the shrimp (1 pound) stir-fry over a bed of jasmine rice (1 cup).