Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 bit tasty. This will be really delicious.
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Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Get 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Take 1 garlic cloves
- Take 1/4 cup olive oil
- Make ready Salt and pepper
- Make ready 2 Tsp cooking wine
- Take 1 Tsp white vinegar
Sauteed Potato, Green Pepper & Eggplant / 东北地三鲜. Eggplant Hong Kong Style (避 風 塘 茄 子) Stuffed with shrimp and pork then fried with special Hong Kong spices.. Beef Stir Fry with Chinese Green. Pork Chop with Chef's Special Sauce.
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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