Eggplant and Summer Veggie Sweet and Sour Stir-fry
Eggplant and Summer Veggie Sweet and Sour Stir-fry

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggplant and summer veggie sweet and sour stir-fry. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook eggplant and summer veggie sweet and sour stir-fry using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:
  1. Take 1 Japanese eggplant
  2. Make ready 1 cucumber (or another eggplant)
  3. Make ready 6 shishito peppers (or 1 green bell pepper)
  4. Make ready 1 tbsp vegetable oil
  5. Get 1 tbsp sesame seeds, lightly ground
  6. Take 20 ml vinegar (I used brown rice vinegar)
  7. Take 40 ml soy sauce
  8. Make ready 2 tsp sugar
  9. Prepare 2 servings somen, soba or other Asian noodles (optional)

Eggplant and Summer Veggie Sweet and Sour Stir-fry step by step. Chop the eggplant into larger bite-size pieces. Cut shishito peppers in half and cucumber into smaller bite-size pieces. Heat the vegetable oil in a frying pan and add the sesame seeds.

Instructions to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:
  1. Chop the eggplant into larger bite-size pieces. Cut shishito peppers in half and cucumber into smaller bite-size pieces.
  2. Heat the vegetable oil in a frying pan and add the sesame seeds. Fry for about 1-2 minutes.
  3. Add the eggplant and stir fry for 2-3 minutes until coated in oil. Add the rest of the vegetables and stir fry for another 2 minutes or so.
  4. Pour in the soy sauce, vinegar and sugar. Briefly mix.
  5. Cover with lid and cook for 2-3 minutes until eggplants are soft.
  6. Remove lid and stir-fry until eggplants are brown and soft.
  7. Enjoy as-is or serve over chilled somen noodles, soba noodles or other Asian noodles.

Cut shishito peppers in half and cucumber into smaller bite-size pieces. Heat the vegetable oil in a frying pan and add the sesame seeds. Add in the drained pineapple chunks to the stir-fry. Add the prepared sweet and sour sauce. Add the olive oil to a large skillet set over medium heat.

So that is going to wrap this up with this special food eggplant and summer veggie sweet and sour stir-fry recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!