Stir-Fried Eggplant and Zucchini in Sweet Vinegar Sauce
ID: dba68e44...
This is an easy side dish recipe where seasonal summer vegetables, eggplant and zucchini, are香ばしく (savory) grilled and tossed in a light, homemade sweet vinegar sauce. It's great as a side dish for rice, for meal prep, or even served chilled.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the eggplant and zucchini into strips and soak in salted water for about 5 minutes to remove bitterness. → Shred the shiso leaves and mix soy sauce, mirin, oyster sauce, sugar, and garlic to make the sauce. → Wipe the vegetables dry and coat them thoroughly with vegetable oil. → Arrange in a frying pan, sear over medium heat until browned, then add the sauce and coat evenly. → Finish by adding vinegar and roasted sesame seeds, mix quickly, transfer to a plate, and top with shiso leaves.
Cooking Steps
Brief Cooking Order
Cut the eggplant and zucchini into strips and soak in salted water for about 5 minutes to remove bitterness. → Shred the shiso leaves and mix soy sauce, mirin, oyster sauce, sugar, and garlic to make the sauce. → Wipe the vegetables dry and coat them thoroughly with vegetable oil. → Arrange in a frying pan, sear over medium heat until browned, then add the sauce and coat evenly. → Finish by adding vinegar and roasted sesame seeds, mix quickly, transfer to a plate, and top with shiso leaves.
Introduction
This is an easy side dish recipe where seasonal summer vegetables, eggplant and zucchini, are香ばしく (savory) grilled and tossed in a light, homemade sweet vinegar sauce. It's great as a side dish for rice, for meal prep, or even served chilled.
Step 1
Trim off the eggplant stems, cut in half lengthwise, then cut each half into 4 strips (8 strips total).
Step 2
Make salt water in a bowl by mixing water and salt (1/2 tsp), then soak the cut eggplant to remove bitterness.
Step 3
Trim off both ends of the zucchini and cut in half. Cut each half lengthwise, then into 4 wedges (8 pieces total).
Step 4
Add the cut zucchini to the bowl with the eggplant and salt water, and soak for about 5 minutes.
Step 5
Wash the shiso leaves, pat dry thoroughly with a paper towel, remove the stems, roll them up, and cut into fine shreds.
Ingredients List
Important Notes
💡 Soaking eggplant and zucchini in salted water beforehand helps remove bitterness and prevents the vegetables from absorbing too much oil while stir-frying.
⚠️ By coating the vegetables with vegetable oil before cooking, you eliminate the need for excess oil in the pan, making the dish healthier and ensuring even heat distribution.
🍳 Start grilling the eggplant skin-side down to beautifully preserve the vibrant purple color of the skin.
⚠️ Since vinegar loses its acidity when heated for too long, always add it at the very end just before turning off the heat.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...