Recipe of Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant in 10 Minutes at Home

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This quick and simple seared eggplant recipe is stir-fried with kimchi. Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something that I’ve loved my entire 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 it.

The ingredients needed to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:

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

This unique stir-fry dish is made with shrimp and eggplant. Serve with lime wedges and rice noodles, if desired. Add shrimp, eggplant and sauce to skillet. Stir in the shrimp and peas, quickly bring back up to a boil, then stir in the cornstarch slurry.

Instructions 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.

Eggs, Thousand Year-Old (Pidan) Crispy Fried with Bell Peppers & Chili Black Bean Vinegar Sauce. Includes shrimp, kosher salt, sugar, chili oil, sesame oil, eggplant, grapeseed oil, ginger, garlic, black bean sauce, green onions, water, corn starch, ketchup, rice vinegar, sugar, low sodium soy sauce, chili oil, sesame oil. Eggplant is sauteed, then coated in a spicy sweet sauce. I'm sure you'll In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili I used regular eggplant and rice wine vinegar instead of red wine. I didn't have a chile pepper so I.

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