Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I’m gonna 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I have loved my whole life.
Nothing beats the taste homegrown vegetables - start growing your own now. Here is how you cook that. Here is how you achieve that. Eggplant pepper and tomato Stirfry 炒三茄#vegan#.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Take 1 garlic cloves
- Prepare 1/4 cup olive oil
- Prepare Salt and pepper
- Get 2 Tsp cooking wine
- Get 1 Tsp white vinegar
This step helps eggplant to retain beautiful purple color in cooking and reduce oil absorption. Eggplant pepper and tomato Stirfry 炒三茄#vegan#. Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes.
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.
Tomatoes, eggs and spring onions may seem like simple, basic ingredients but the subtle complexity of this dish is often overlooked as it is such a humble and easy-to-cook dish. Have you ever taken a bite of tomato and eggs and wondered how the eggs manage to taste like tangy tomatoes. Always make sure you stirfry the tomato sauce, then only. Here is how you achieve it. Eggplant pepper and tomato Stirfry 炒三茄#vegan# step by step.
So that is going to wrap it up for this exceptional food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
