Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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#.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my entire life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Make ready 2-3 organic Chinese eggplants, sliced
- Get 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Make ready 1/4 cup olive oil
- Get Salt and pepper
- Prepare 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.
Steps 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 this up for this exceptional food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
