How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggplant and Summer Veggie Sweet and Sour Stir-fry?

You need 9 ingredients. The key ingredients include: 1 Japanese eggplant, 1 cucumber (or another eggplant), 6 shishito peppers (or 1 green bell pepper), 1 tbsp vegetable oil, and more.

Is Eggplant and Summer Veggie Sweet and Sour Stir-fry suitable as vegetarian?

Yes, Eggplant and Summer Veggie Sweet and Sour Stir-fry falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Eggplant and Summer Veggie Sweet and Sour Stir-fry?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Summer Veggie Sweet and Sour Stir-fry

Name: Eggplant and Summer Veggie Sweet and Sour Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Try this homemade Eggplant and Summer Veggie Sweet and Sour Stir-fry recipe the whole family will love. Made with cucumber, peppers, vegetable oil and s…

This Eggplant and Summer Veggie Sweet and Sour Stir-fry relies on simple, everyday ingredients such as japanese eggplant, vegetable oil, sesame seeds, lightly ground and soy sauce. It comes together quickly and makes 4 servings, at about 313 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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)

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Quick Info

Servings
4 servings
Calories
313 kcal
Category
Vegetarian

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