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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, eggplant and summer veggie sweet and sour stir-fry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Hi everyone, I have been craving Chinese eggplant recently. It is one of my favorite vegetables, given how silky, tender and sweet Chinese eggplant is…very. Stir-fried mixed vegetables with sweet and sour sauce is a great recipe for that!

Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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 cook it.

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

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. Add pineapple chunks and sauce, giving the sauce a quick re-stir.

Instructions 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.

Cook until thickened and serve hot. Sweet and Sour Stir-Fry ผัดเปรี้ยวหวาน (pad priew waan). Combine all sauce ingredients and stir to dissolve the sugar. If using tofu: Dry off the cubes by laying them on a folded kitchen towel or paper towel and gently press on them with another. Stir-frying is a super-fast cooking method that also preserves the fresh taste and nutrients of seasonal veggies.

So that’s going to wrap it up with this special food eggplant and summer veggie sweet and sour stir-fry recipe. Thank you very much for reading. I am confident 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 in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!