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Eggplant And Summer Veggie Sweet And Sour Stir-fry Recipe

Eggplant and Summer Veggie Sweet and Sour Stir-fry Recipe
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Category : Lunch
Cooking Time : 15 minutes
Serving : 2
Print Recipe

Prepare the ingredients before making Eggplant and Summer Veggie Sweet and Sour Stir-fry in your home. Then, follow these steps below to serve Eggplant and Summer Veggie Sweet and Sour Stir-fry for your family or friends.

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

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

How to Make Eggplant and Summer Veggie Sweet and Sour Stir-fry

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Eggplant and Summer Veggie Sweet and Sour Stir-fry in your home by yourself.

    Step 1
  • Chop the eggplant into larger bite-size pieces. Cut shishito peppers in half and cucumber into smaller bite-size pieces.
  • Step 2
  • Heat the vegetable oil in a frying pan and add the sesame seeds. Fry for about 1-2 minutes.
  • Step 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.
  • Step 4
  • Pour in the soy sauce, vinegar and sugar. Briefly mix.
  • Step 5
  • Cover with lid and cook for 2-3 minutes until eggplants are soft.
  • Step 6
  • Remove lid and stir-fry until eggplants are brown and soft.
  • Step 7
  • Enjoy as-is or serve over chilled somen noodles, soba noodles or other Asian noodles.
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