Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant
Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have kimchi sweet vinegar stir fry with shrimp and eggplant using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
  1. Get 1 large Eggplant (slim Japanese type)
  2. Get 1 Red or green bell pepper (optional)
  3. Make ready 8 to 10 Peeled shrimp (I recommend black tiger shrimp)
  4. Make ready 1 tbsp ＊A. Katakuriko - to pretreat the shrimp
  5. Prepare 1 tsp ＊A. Sake - to pretreat the shrimp
  6. Make ready 1 piece's worth Finely chopped ginger (or use grated ginger from a tube)
  7. Prepare 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil)
  8. Take 1 ☆ Mitsuba or chopped green onions as garnish, optional
  9. Prepare 1 ☆ Mayonnaise, ra-yu
  10. Take For the kimchi sweet-vinegar sauce
  11. Prepare 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
  12. Prepare 2 tbsp B. Vinegar
  13. Get 1 heaping tablespoon B. Sugar (or honey)
  14. Make ready 1/2 tsp B. Soy sauce
  15. Prepare 1 tsp B. Sake
  16. Take 1 B. Toasted sesame seeds, optional
Steps to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
  1. Pre-treat the shrimp: Rub the ＊A katakuriko and sake into the deveined peeled shrimp.
  2. Prepare the vegetables: Cut the pepper and eggplant roughly into bite-sized pieces. Chop the ginger finely (or use pre-grated ginger from a tube).
  3. Make the sweet vinegar sauce with kimchi: Drain off the kimchi lightly and chop it up finely. Add the B. ingredients to this and mix well. Now your sauce is done.
  4. Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant.
  5. Add the eggplant and pepper to the frying pan, and stir fry over medium heat. Add the shrimp and stir fry until they change color.
  6. Add the kimchi vinegar sauce to the pan, and stir fry until there's no moisture left in the pan Sprinkle on some mitsuba or chopped green onions to finish.
  7. It's also delicious topped with mayonnaise or ra-yu. Serve chilled in the summer.
  8. Variation: Serve it on a bed of rice as a one-plate dish.

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