Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my entire life. They are nice and they look fantastic.
Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour. Apologise for the "flashes" in the video, as. Stir-Fried Eggplant, Potato, and Pepper (Di San Xian 地三鲜) - The Plant-Based Wok. I made this stir fry eggplant dish in garlic and black bean sauce for dinner, it is so tasty.
To begin with this recipe, we must prepare a few ingredients. 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.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Take 2-3 organic Chinese eggplants, sliced
- Take 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Take 1 garlic cloves
- Prepare 1/4 cup olive oil
- Prepare Salt and pepper
- Make ready 2 Tsp cooking wine
- Prepare 1 Tsp white vinegar
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. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East.
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.
Because of the simplicity of preparation, it is popular in student canteens. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks. 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.
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