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Before you jump to Eggplant and Summer Veggie Sweet and Sour Stir-fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to eggplant and summer veggie sweet and sour stir-fry recipe. To cook eggplant and summer veggie sweet and sour stir-fry you need 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:
- Prepare Japanese eggplant
- Prepare cucumber (or another eggplant)
- Provide shishito peppers (or 1 green bell pepper)
- You need vegetable oil
- You need sesame seeds, lightly ground
- Take vinegar (I used brown rice vinegar)
- You need soy sauce
- Take sugar
- Use somen, soba or other Asian noodles (optional)
Steps to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:
- 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. Fry for about 1-2 minutes.
- 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.
- Pour in the soy sauce, vinegar and sugar. Briefly mix.
- Cover with lid and cook for 2-3 minutes until eggplants are soft.
- Remove lid and stir-fry until eggplants are brown and soft.
- Enjoy as-is or serve over chilled somen noodles, soba noodles or other Asian noodles.
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