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

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant.

You can have Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant using 16 ingredients and 8 steps. Here is how you cook it.

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. You need 8 of to 10 Peeled shrimp (I recommend black tiger shrimp).
4. You need 1 tbsp of ＊A. Katakuriko - to pretreat the shrimp.
5. Prepare 1 tsp of ＊A. Sake - to pretreat the shrimp.
6. You need 1 of piece's worth Finely chopped ginger (or use grated ginger from a tube).
7. You need 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. You need of For the kimchi sweet-vinegar sauce.
11. You need 50 grams of Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi).
12. Prepare 2 tbsp of B. Vinegar.
13. Prepare 1 of heaping tablespoon B. Sugar (or honey).
14. Prepare 1/2 tsp of B. Soy sauce.
15. It's 1 tsp of B. Sake.
16. Prepare 1 of B. Toasted sesame seeds, optional.

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

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..