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

Hey everyone, it is me again, Dan, welcome to our recipe page. 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. 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 favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something which I have loved my entire life.

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.

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

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.

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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