Eggplant and Summer Veggie Sweet and Sour Stir-fry

My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.
Eggplant and Summer Veggie Sweet and Sour Stir-fry
My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.
Steps
- 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.
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