In a large skillet, heat oil over medium high heat. Add eggplant and mushrooms. Saute until the eggplant begins to soften, about 5 minutes. Add shrimp, saute until the shrimp turns pink, about 2-3 minutes. Pour in the Roasted Sesame Sauce, add bean sprouts and basil leaves. Heat through and serve with prepared rice.
ingredients
3 tablespoons vegetable oil
1 medium eggplant, ½ inch cubed
½ pound mushrooms, sliced
1 pound jumbo shrimp, peeled & deveined
1 cup Kikkoman Roasted Sesame Sauce
1 cup bean sprouts
½ cup fresh basil leaves, sliced
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
