How to Make Delicious Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant. 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.

This healthy eggplant and shrimp stir-fry recipe has a Korean-inspired gochujang sauce. Because stir-fries cook up quickly, have all the ingredients prepped and next to the stove before you turn on the heat. Serve over brown rice or rice noodles. You can have Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

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

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. The perfect healthy side to any Korean dish.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant instructions

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..

In a large bowl, stir together the all-purpose flour, rice flour, water, kimchi brine, and egg; the mixture should be the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallion segments, shrimp, and salt. Add a little more water if needed. RECIPE BELOW: The spicy broad bean past gives the eggplant a nice mellow earthy flavor along with a little heat. This shrimp stir-fry recipe is simple and fast.