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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special 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 will be really delicious.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
  1. Take Eggplant (slim Japanese type)
  2. Prepare Red or green bell pepper (optional)
  3. Get to 10 Peeled shrimp (I recommend black tiger shrimp)
  4. Prepare ＊A. Katakuriko - to pretreat the shrimp
  5. Make ready ＊A. Sake - to pretreat the shrimp
  6. Get piece's worth Finely chopped ginger (or use grated ginger from a tube)
  7. Get heaping tablespoon Vegetable oil for stir frying (or sesame oil)
  8. Prepare ☆ Mitsuba or chopped green onions as garnish, optional
  9. Prepare ☆ Mayonnaise, ra-yu
  10. Get For the kimchi sweet-vinegar sauce
  11. Prepare Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
  12. Make ready B. Vinegar
  13. Make ready heaping tablespoon B. Sugar (or honey)
  14. Prepare B. Soy sauce
  15. Prepare B. Sake
  16. Make ready 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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