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Before you jump to Eggplant and Summer Veggie Sweet and Sour Stir-fry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that tough. Typically, all it will take is a little common sense.
We hope you got insight from reading it, now let’s go back to eggplant and summer veggie sweet and sour stir-fry recipe. You can cook eggplant and summer veggie sweet and sour stir-fry using 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Eggplant and Summer Veggie Sweet and Sour Stir-fry:
- Use Japanese eggplant
- Prepare cucumber (or another eggplant)
- Provide shishito peppers (or 1 green bell pepper)
- Prepare vegetable oil
- Take sesame seeds, lightly ground
- Get vinegar (I used brown rice vinegar)
- You need soy sauce
- Get sugar
- Provide somen, soba or other Asian noodles (optional)
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.
Add the eggplants and stir it. Bright and colourful, this Sweet and Sour Chicken Stir Fry is super fast to make! This is not a deep fried version of Sweet and Sour Chicken, it's a much healthier stir fry. Make this using whatever veggies you have, switch up the chicken with prawns/shrimp, pork, beef or even fish. Half way through stir the vegetables and add a little more water if needed.
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