Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Take 2-3 organic Chinese eggplants, sliced
- Get 1 medium tomato, wedged
- Prepare 8 shishito peppers, seeded
- Get 1 garlic cloves
- Take 1/4 cup olive oil
- Get Salt and pepper
- Prepare 2 Tsp cooking wine
- Prepare 1 Tsp white vinegar
Always make sure you stirfry the tomato sauce, then only. The Instructions how to make Eggplant pepper and tomato Stirfry 炒三茄#vegan# Rinse and slice eggplant. This step helps eggplant to retain beautiful purple color in cooking and reduce oil absorption. Eggplant pepper and tomato Stirfry 炒三茄#vegan#.
Instructions to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Rinse and slice eggplant. Soak in a container filled with 2 cups of water mixed with a Tsp white vinegar and 1 tsp salt for 10 minutes. This step helps eggplant to retain beautiful purple color in cooking and reduce oil absorption.
- Slice tomato and set aside. Remove seeds from pepper and slice them into bite sizes and set aside.
- Drain soaked eggplants and squeeze out excessive water. Set them with other ingredients.
- Heat up the wok and add Olive oil. Fry eggplant in the wok for 15 seconds or until soft. Set aside. Sauté pepper and minced garlic in the same wok with residual oil. Finally add tomatoes. Cook until red juice releases for about 10 seconds. Salt and pepper to your taste.
- Add eggplant back and mix them well. Adjust seasoning if needed.
- Serve hot over rice, or with porridge.
Great recipe for Eggplant pepper and tomato Stirfry 炒三茄#vegan#. This is one of my favo. Return the eggplant and potato to the pan and add bell pepper. Here is how you achieve it. Here is how you achieve it.
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