Recipe of Award-winning Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites food recipes. For mine, I will 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 on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. 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. Prepare 1 large Eggplant (slim Japanese type)
2. Take 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. Get 1 tsp ＊A. Sake - to pretreat the shrimp
6. Take 1 piece's worth Finely chopped ginger (or use grated ginger from a tube)
7. Take 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil)
8. Make ready 1 ☆ Mitsuba or chopped green onions as garnish, optional
9. Prepare 1 ☆ Mayonnaise, ra-yu
10. Make ready For the kimchi sweet-vinegar sauce
11. Prepare 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
12. Get 2 tbsp B. Vinegar
13. Get 1 heaping tablespoon B. Sugar (or honey)
14. Prepare 1/2 tsp B. Soy sauce
15. Take 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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