Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant Recipe

Name: Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Chop the ginger finely (or use pre-grated ginger from a tube).
4
Make the sweet vinegar sauce with kimchi: Drain off the kimchi lightly and chop it up finely.
5
Add the B. ingredients to this and mix well.
6
Now your sauce is done.
7
Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant.
8
Add the eggplant and pepper to the frying pan, and stir fry over medium heat.
9
Add the shrimp and stir fry until they change color.
10
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.
11
It's also delicious topped with mayonnaise or ra-yu.
12
Serve chilled in the summer.
13
Variation: Serve it on a bed of rice as a one-plate dish.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

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