Eggplant and Summer Veggie Sweet and Sour Stir-fry.
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Ingredients - Eggplant and Summer Veggie Sweet and Sour Stir-fry:
- Give 1 Japanese eggplant.
- Require 1 - cucumber (or another eggplant).
- You need 6 - shishito peppers (or 1 green bell pepper).
- Require 1 tbsp - vegetable oil.
- Require 1 tbsp - sesame seeds, lightly ground.
- You need 20 ml for vinegar (I used brown rice vinegar).
- Need 40 ml for soy sauce.
- Give 2 tsp sugar.
- Give 2 servings of somen, soba or other Asian noodles (optional).
Eggplant and Summer Veggie Sweet and Sour Stir-fry instructions:
- 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..
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