Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going 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.

Huge Selection on Second Hand Books. 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.

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To get started with this recipe, we must 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 cook that.

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

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

Add the olive oil and after the oil is hot, stir in the eggplant. It works as a drinking appetizer too. Add the eggplant and stir fry until tender. Add shrimp, stir fry and cook for few minutes.

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.

Add the eggplant and stir fry until tender. Add shrimp, stir fry and cook for few minutes. Add bell pepper, stir fry and cook for few minutes. Return the eggplant to the pan and stir to combine. Add the soy sauce cornstarch mixture to the pan and stir until the sauce thickened, about a minute or.

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