Recipe of Eggplant pepper and tomato Stirfry 炒三茄#vegan# in 13 Minutes for Mom

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I have loved my entire life. They’re nice and they look fantastic.

Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Those're either pan-fried or deep-fried, then. How to make authentic Chinese food - Tomato, Egg, Green Pepper Stir Fry.

To begin with this particular recipe, we have to prepare a few components. You can have eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

1. Make ready 2-3 organic Chinese eggplants, sliced
2. Make ready 1 medium tomato, wedged
3. Prepare 8 shishito peppers, seeded
4. Make ready 1 garlic cloves
5. Make ready 1/4 cup olive oil
6. Take Salt and pepper
7. Make ready 2 Tsp cooking wine
8. Take 1 Tsp white vinegar

Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce. Return the eggplant and potato to the pan and add bell pepper. Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks.

Instructions

Instructions to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

1. 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.
2. Slice tomato and set aside. Remove seeds from pepper and slice them into bite sizes and set aside.
3. Drain soaked eggplants and squeeze out excessive water. Set them with other ingredients.
4. 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.
5. Add eggplant back and mix them well. Adjust seasoning if needed.
6. Serve hot over rice, or with porridge.

You may unsubscribe at any time. Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens.

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