Hello everybody, hope you are 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. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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. This is a delicious stir fry packed with an amazing balance of flavor.
Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to 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:
- Get 1 Japanese eggplant
- Take 1 cucumber (or another eggplant)
- Make ready 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)
- Take 40 ml soy sauce
- Prepare 2 tsp sugar
- Make ready 2 servings somen, soba or other Asian noodles (optional)
The sweet and sour sauce for this stir fry is SO easy to make. All ingredients just need to be whisked together in a bowl then added to the pan or wok as the other ingredients cook. Plant-based recipes, menus, cooking tips for vegans & vegetarians. As you are chopping the eggplant, sprinkle them with a little sour salt and put them in a bowl filled with water.
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.
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Stir-fry recipes are quick to cook, but preparation time can be long because so many ingredients need to be sliced, chopped, cubed, or minced. 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. Vegetarian Sweet and Sour Stir Fry.
So that’s going to wrap it up for this special food eggplant and summer veggie sweet and sour stir-fry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
