Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

• 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.

slim japanese type, red, shrimp, shrimp, shrimp, ginger, vegetable oil, green onions, mayonnaise, used chinese cabbage, vinegar, sugar, soy sauce, sake, sesame seeds

Taken from cookpad.com/us/recipes/155019-kimchi-sweet-vinegar-stir-fry-with-shrimp-and-eggplant (may not work)