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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggplant and summer veggie sweet and sour stir-fry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I’ve loved my whole life. They’re nice and they look wonderful.

Sweet and Sour is an unbeatable combination. Try this quick and easy recipe for Sweet and Sour Vegetables. Stir-fry until tender but not overcooked.

To get started with this particular 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. Get 1 Japanese eggplant
  2. Prepare 1 cucumber (or another eggplant)
  3. Take 6 shishito peppers (or 1 green bell pepper)
  4. Get 1 tbsp vegetable oil
  5. Get 1 tbsp sesame seeds, lightly ground
  6. Get 20 ml vinegar (I used brown rice vinegar)
  7. Take 40 ml soy sauce
  8. Take 2 tsp sugar
  9. Prepare 2 servings somen, soba or other Asian noodles (optional)

Chinese Eggplant With Garlic Sauce with tender, moist eggplant and a sweet and savory sauce. I cut the eggplant in relatively large chunks, to highlight their flavor and texture. Make sure they get really nice and soft and are completely cooked all the way through. Red or brown rice adds nice, complex flavor, but given that this is very much a thrown-together-from-the-pantry type dish, any grain.

Steps 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.

Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into. After throwing every vegetable in my fridge into the wok, along with some pineapple, a quick homemade sweet & sour sauce, and those noodles that terrified me to my very core, I'm happy to report that this vegetarian stir-fry was Add onions, fettuccine, pineapple and Sweet & Sour Sauce. Add a sliced chili to this vegetarian stir-fry for a boost of heat.

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