Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I will make it a little bit unique. 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 is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my entire life.
To get started with this recipe, we have to first 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 cook that.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Get 2-3 organic Chinese eggplants, sliced
- Make ready 1 medium tomato, wedged
- Take 8 shishito peppers, seeded
- Get 1 garlic cloves
- Prepare 1/4 cup olive oil
- Prepare Salt and pepper
- Take 2 Tsp cooking wine
- Make ready 1 Tsp white vinegar
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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.
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