Eggplant and Summer Veggie Sweet and Sour Stir-fry

1. 1

   Chop the eggplant into larger bite-size pieces.

2. 2

   Cut shishito peppers in half and cucumber into smaller bite-size pieces.

3. 3

   Heat the vegetable oil in a frying pan and add the sesame seeds.

4. 4

   Fry for about 1-2 minutes.

5. 5

   Add the eggplant and stir fry for 2-3 minutes until coated in oil.

6. 6

   Add the rest of the vegetables and stir fry for another 2 minutes or so.

7. 7

   Pour in the soy sauce, vinegar and sugar.

8. 8

   Briefly mix.

9. 9

   Cover with lid and cook for 2-3 minutes until eggplants are soft.

10. 10

    Remove lid and stir-fry until eggplants are brown and soft.

11. 11

    Enjoy as-is or serve over chilled somen noodles, soba noodles or other Asian noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.