Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Name: Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Eggplant (slim Japanese type); 1 Red or green bell pepper (optional); 8 to 10 Peeled shrimp (I recommend black tiger shrimp); 1 tbsp ＊A. Katakuriko - to pretreat the shrimp; 1 tsp ＊A. Sake - to pretreat the shrimp; 1 piece's worth Finely chopped ginger (or use grated ginger from a tube); 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil); 1 ☆ Mitsuba or chopped green onions as garnish, optional; 1 ☆ Mayonnaise, ra-yu; 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi); 2 tbsp B. Vinegar; 1 heaping tablespoon B. Sugar (or honey); 1/2 tsp B. Soy sauce; 1 tsp B. Sake; 1 B. Toasted sesame seeds, optional

cookpad.japan @cookpad_jp

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.

1. The kimchi sweet vinegar sauce is tastier if it's on the sweet side. Also, by adding gochujang it becomes very rich.
2. This is also delicious made with other seafood (squid, octopus etc.) Recipe by Karun

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.

cookpad.japan @cookpad_jp

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.

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Ingredients

2 servings

1 largeEggplant (slim Japanese type)
1Red or green bell pepper (optional)
8to 10 Peeled shrimp (I recommend black tiger shrimp)
1 tbsp＊A. Katakuriko - to pretreat the shrimp
1 tsp＊A. Sake - to pretreat the shrimp
1piece's worth Finely chopped ginger (or use grated ginger from a tube)
1heaping tablespoon Vegetable oil for stir frying (or sesame oil)
1☆ Mitsuba or chopped green onions as garnish, optional
1☆ Mayonnaise, ra-yu
For the kimchi sweet-vinegar sauce
50 gramsKimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
2 tbspB. Vinegar
1heaping tablespoon B. Sugar (or honey)
1/2 tspB. Soy sauce
1 tspB. Sake
1B. Toasted sesame seeds, optional

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Steps

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.