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#. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life.
Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Those're either pan-fried or deep-fried, then. Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour.
To get started with this recipe, we have to first prepare a few components. 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#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Make ready 1/4 cup olive oil
- Make ready Salt and pepper
- Get 2 Tsp cooking wine
- Prepare 1 Tsp white vinegar
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. Eggplant, fried potato and green pepper. More tomato than I tend to use in this dish, but tasty nevertheless.
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.
Links (see the RGL page for links to other reviews): Website Randomness Guide to London 蕃茄炒雞蛋 on my Reading Chinese Menus blog. Serve this delicious vegan eggplant salad warm or cold! Eggplant is one of our favorite things to cook and eat! We love Italian Eggplant Parmesan, Middle Eastern eggplant dip - Baba Ganoush, and Adobo - Filipino eggplant with soy and garlic sauce. Remove skillet from heat and set aside.
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