Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, kimchi sweet vinegar stir fry with shrimp and eggplant. One of my favorites. This time, I am going to make it a little 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 recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant is something that I have loved my whole life. They’re nice and they look fantastic.
Kimchi is the most representative dish in Korean cuisine. There are so many delicious dishes you can make with kimchi as an ingredient, or you can enjoy some Korean food with kimchi as a side-dish. A little bit spicy kimchi flavored stir fry noodles.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 large Eggplant (slim Japanese type)
- Get 1 Red or green bell pepper (optional)
- Take 8 to 10 Peeled shrimp (I recommend black tiger shrimp)
- Make ready 1 tbsp ＊A. Katakuriko - to pretreat the shrimp
- Prepare 1 tsp ＊A. Sake - to pretreat the shrimp
- Take 1 piece's worth Finely chopped ginger (or use grated ginger from a tube)
- Make ready 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil)
- Make ready 1 ☆ Mitsuba or chopped green onions as garnish, optional
- Prepare 1 ☆ Mayonnaise, ra-yu
- Take For the kimchi sweet-vinegar sauce
- Take 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
- Take 2 tbsp B. Vinegar
- Take 1 heaping tablespoon B. Sugar (or honey)
- Prepare 1/2 tsp B. Soy sauce
- Get 1 tsp B. Sake
- Get 1 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. A delicious Chinese stir-fry, this dish gets flavour from eggplant fried with garlic and dried shrimp in a dark soy sauce seasoning blend.
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.
In fact, eggplant can be prepared in so many ways because it's mildly sweet flavour and tender texture when cooked, goes well with anything you throw in with it. A healthy stir fry that includes shrimp, eggplant, carrots, onions and green peppers. I'm sharing the video from the demo I did last week along with the recipe for shrimp and eggplant stir fry. 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. Shrimp and eggplant are a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. [Photograph: Prasanna Sankhe].
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