Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant.
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites. For mine, I will make it a little 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 meals in the world. It is enjoyed by millions daily. It is easy, it's quick, it tastes delicious. They are fine and they look fantastic. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something that I've loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have kimchi sweet vinegar stir fry with shrimp and eggplant using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
- {Prepare 1 large of Eggplant (slim Japanese type).
- {Get 1 of Red or green bell pepper (optional).
- {Prepare 8 of to 10 Peeled shrimp (I recommend black tiger shrimp).
- {Get 1 tbsp of ＊A. Katakuriko - to pretreat the shrimp.
- {Prepare 1 tsp of ＊A. Sake - to pretreat the shrimp.
- {Prepare 1 of piece's worth Finely chopped ginger (or use grated ginger from a tube).
- {Get 1 of heaping tablespoon Vegetable oil for stir frying (or sesame oil).
- {Prepare 1 of ☆ Mitsuba or chopped green onions as garnish, optional.
- {Make ready 1 of ☆ Mayonnaise, ra-yu.
- {Make ready of For the kimchi sweet-vinegar sauce.
- {Get 50 grams of Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi).
- {Get 2 tbsp of B. Vinegar.
- {Make ready 1 of heaping tablespoon B. Sugar (or honey).
- {Make ready 1/2 tsp of B. Soy sauce.
- {Make ready 1 tsp of B. Sake.
- {Make ready 1 of B. Toasted sesame seeds, optional.
Instructions to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
- Pre-treat the shrimp: Rub the ＊A katakuriko and sake into the deveined peeled shrimp..
- 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)..
- 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..
- Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant..
- 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..
- 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..
- It's also delicious topped with mayonnaise or ra-yu. Serve chilled in the summer..
- Variation: Serve it on a bed of rice as a one-plate dish..
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