Howdy everybody, this time we will provide you with kimchi sweet vinegar stir fry with shrimp and eggplant recipes of dishes that are simple to understand. We are going to share with you the recipes that you’re in search of. I’ve made it many occasions and it is so scrumptious that you simply guys will adore it.
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.
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To begin with this 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 cook it.
The ingredients needed to make Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant:
- Take 1 large Eggplant (slim Japanese type)
- Make ready 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)
- Get 1 heaping tablespoon Vegetable oil for stir frying (or sesame oil)
- Get 1 ☆ Mitsuba or chopped green onions as garnish, optional
- Prepare 1 ☆ Mayonnaise, ra-yu
- Get For the kimchi sweet-vinegar sauce
- Make ready 50 grams Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
- Prepare 2 tbsp B. Vinegar
- Take 1 heaping tablespoon B. Sugar (or honey)
- Get 1/2 tsp B. Soy sauce
- Get 1 tsp B. Sake
- Take 1 B. Toasted sesame seeds, optional
Add shrimp, stir fry and cook for few minutes. Add bell pepper, stir fry and cook for few minutes. Return the eggplant to the pan and stir to combine. Add the soy sauce cornstarch mixture to the pan and stir until the sauce thickened, about a minute or two.
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.
Transfer to a serving dish, garnish with chopped green onion and serve hot. 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 is also delicious made with. Luckily though, much like fermenting sauerkraut, making your own kimchi is a relatively simple and straightforward process.
Above is the way to cook kimchi sweet vinegar stir fry with shrimp and eggplant, very easy to make. Do the cooking phases correctly, calm down and use your coronary heart then your cooking will be delicious. There are various recipes which you can try from this web site, please discover what you need. In case you like this recipe please share it with your mates. Joyful cooking.
