Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, eggplant and summer veggie sweet and sour stir-fry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Here's a recipe for a quick to prepare sweet and sour recipe for my veggie-only friends. This uses eggplant as the base for the dish, which I've found to be. Sweet and Sour is an unbeatable combination.
Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Take 1 Japanese eggplant
- Take 1 cucumber (or another eggplant)
- Take 6 shishito peppers (or 1 green bell pepper)
- Make ready 1 tbsp vegetable oil
- Take 1 tbsp sesame seeds, lightly ground
- Prepare 20 ml vinegar (I used brown rice vinegar)
- Make ready 40 ml soy sauce
- Take 2 tsp sugar
- Get 2 servings somen, soba or other Asian noodles (optional)
This recipe is perfect for summer and one you need to put on your "must try" list. This is a quick and easy Chinese eggplant stir fry is made Sweet and Spicy Eggplant Lettuce Wrap / Veggie Lettuce Wrap anyone? Thai Spicy Eggplant with Sweet Basil. All Reviews for Stir-Fried Sweet and Sour Vegetables.
Instructions 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.
I used broccoli zuchinni and sliced portobella mushrooms and some seasame seeds! I cooked all the veggies by stir frying and then added the sauce to warm it up and stired some cooked brown rice. Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions. Welcome to the takeout-fakeout party, Sweet and Sour Shrimp Stir-Fry! Feel free to add more veggies to the mix or to swap the noodles for rice (or zucchini noodles!).
So that’s 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 sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
