Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Get Eggplant (slim Japanese type)
- Get Red or green bell pepper (optional)
- Prepare to 10 Peeled shrimp (I recommend black tiger shrimp)
- Take ＊A. Katakuriko - to pretreat the shrimp
- Prepare ＊A. Sake - to pretreat the shrimp
- Get piece's worth Finely chopped ginger (or use grated ginger from a tube)
- Take heaping tablespoon Vegetable oil for stir frying (or sesame oil)
- Prepare ☆ Mitsuba or chopped green onions as garnish, optional
- Get ☆ Mayonnaise, ra-yu
- Take For the kimchi sweet-vinegar sauce
- Take Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
- Prepare B. Vinegar
- Make ready heaping tablespoon B. Sugar (or honey)
- Make ready B. Soy sauce
- Prepare B. Sake
- Get B. Toasted sesame seeds, optional
Try it as a sauce for Brussels sprouts, with braised short ribs, or in Korean tofu soup. 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.
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.
The perfect healthy side to any Korean dish. Heat vegetable oil in wok or large skillet over medium heat until shimmering. RECIPE BELOW: The spicy broad bean past gives the eggplant a nice mellow earthy flavor along with a little heat. Bring water to boil on a wok or steamer pot. Carefully place steamer and place eggplants, skin side down.
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