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 amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant and summer veggie sweet and sour stir-fry. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Put those end-of-summer veggies to good use! Eggplant and red bell peppers are stir fried with a citrusy With summer drawing to a close and the craziness of fall and back-to-school upon us, stir fries have The combination of flavors is sweet yet still savory and balances out the eggplant nicely. Here is another Cantonese stir fry cooking, that you might like.

Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first 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 that.

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

Stir-fry recipes should be served the minute they are done. The tender vegetables, juicy meat, and savory and flavorful sauce are best when eaten hot. One of my favorite vegetables is Chinese eggplant. It is sweet, tender and wonderful in a stir fry.

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.

In this recipe, I will show you how to make a healthy yet sumptuous stir-fry that will showcase the Pour the gravy thickener into the wok and mix with the eggplant and broccoli until the gravy has thickened. Shiitake and Eggplant Stir-Fry with Gingery Garlic SauceFood and Wine. Quickie Asian Veggie Stir-FryMeal Planning Maven - Linda S. 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.

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