Recipe of Favorite Eggplant and Summer Veggie Sweet and Sour Stir-fry

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Speedy Eggplant and Summer Veggie Sweet and Sour Stir-fry. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Eggplant and Summer Veggie Sweet and Sour Stir-fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant and Summer Veggie Sweet and Sour Stir-fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant and Summer Veggie Sweet and Sour Stir-fry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant and Summer Veggie Sweet and Sour Stir-fry estimated approx 15 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Eggplant and Summer Veggie Sweet and Sour Stir-fry using 9 ingredients and 7 steps. Here is how you can achieve that.

My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.

Ingredients and spices that need to be Take to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:

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

Steps to make 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.

While that is certainly not the end all be all guide to cooking easy and quick lunches it is good food for thought. The hope is that this will get your creative juices flowing so that you may prepare wonderful lunches for the own family without the need to perform too horribly much heavy cooking through the approach.

So that's going to wrap this up with this special food Steps to Make Speedy Eggplant and Summer Veggie Sweet and Sour Stir-fry. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!