Recipe: Appetizing Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant. Great recipe for Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant. I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. The kimchi sweet vinegar sauce is tastier if it's on the sweet side.

Add canola oil, shrimp and shrimp marinade. Cook stirring shrimp constantly for two minutes until light pink and cooked. Add kimchi and cook another minute to warm and mix evenly. You can have Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

1. It's 1 large of Eggplant (slim Japanese type).
2. You need 1 of Red or green bell pepper (optional).
3. It's 8 of to 10 Peeled shrimp (I recommend black tiger shrimp).
4. It's 1 tbsp of ＊A. Katakuriko - to pretreat the shrimp.
5. It's 1 tsp of ＊A. Sake - to pretreat the shrimp.
6. It's 1 of piece's worth Finely chopped ginger (or use grated ginger from a tube).
7. Prepare 1 of heaping tablespoon Vegetable oil for stir frying (or sesame oil).
8. It's 1 of ☆ Mitsuba or chopped green onions as garnish, optional.
9. Prepare 1 of ☆ Mayonnaise, ra-yu.
10. It's of For the kimchi sweet-vinegar sauce.
11. Prepare 50 grams of Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi).
12. It's 2 tbsp of B. Vinegar.
13. It's 1 of heaping tablespoon B. Sugar (or honey).
14. You need 1/2 tsp of B. Soy sauce.
15. It's 1 tsp of B. Sake.
16. It's 1 of B. Toasted sesame seeds, optional.

It works as a drinking appetizer too. Cook the noodles and keep aside. Add garlic, onion and green onion and fry for a minute. Add kimchi and sauce and cook for minute.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant instructions

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..

Eggplant is an incredibly versatile vegetable. It works well in many dishes from all around the world, and served in a variety of forms (casseroles, stuffed, grilled or stir-fried). Ca Tim Xao Tom is a quick stir fry recipe of eggplant and shrimp in a sweet and savory garlic sauce. To make the cucumber kimchi salad: In a medium bowl, combine the cucumbers, green onions, garlic, gochugaru, sugar, vinegar, sesame oil, and salt to taste and stir gently. Stir together all ingredients for the sauce and set aside.