Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant and summer veggie sweet and sour stir-fry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Eggplant and Summer Veggie Sweet and Sour Stir-fry is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Eggplant and Summer Veggie Sweet and Sour Stir-fry is something that I have loved my whole life.
To get started 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 cook it.
The ingredients needed to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:
- Make ready 1 Japanese eggplant
- Make ready 1 cucumber (or another eggplant)
- Get 6 shishito peppers (or 1 green bell pepper)
- Make ready 1 tbsp vegetable oil
- Make ready 1 tbsp sesame seeds, lightly ground
- Get 20 ml vinegar (I used brown rice vinegar)
- Take 40 ml soy sauce
- Make ready 2 tsp sugar
- Take 2 servings somen, soba or other Asian noodles (optional)
Because stir-frying is so fast, it's important to have all ingredients measured out and ready before you start cooking. Instead of deep-frying, I browned the vegetables using a shallow-fry technique. I also decided to brown the eggplant last, because eggplant tends to Di San Xian (地三鲜) is a well-known Shandong China dish consisting of stir-fried eggplant, potatoes, and peppers. Stir-frying is a super-fast cooking method that also preserves the fresh taste and nutrients of seasonal veggies.
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.
If you like, replace the pork tenderloin with Using a slotted spoon, remove to a bowl. If necessary, add more oil to the pan, then add peppers and eggplant. Stir-fry until they begin to soften. Sweet & Sour Ground Pork Stir Fry Haiku: "Too tangy for me, but husband and daughter liked. Something about this stir-fry using ground pork, rather than cut-up pieces of pork loin or chop, made it feel too casserole-ey, like I needed a spoon to eat it, and no way could I have gotten ground pork.
So that’s going to wrap this up with this special food eggplant and summer veggie sweet and sour stir-fry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
