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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way 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 am going to make it a bit tasty. This will be really delicious.

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Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I have loved my entire life.

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

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

You can substitute other veggies on hand if you like. 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.

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.

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. Add in the drained pineapple chunks to the stir-fry. Add the prepared sweet and sour sauce.

So that is going to wrap this up with this exceptional food eggplant and summer veggie sweet and sour stir-fry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!