Recipe .

Steps to Make Creative Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Lunch Recipe

Written by Josie Strickland Sep 06, 2021 · 2 min read
Steps to Make Creative Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Lunch Recipe

Steps to Make Creative Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Lunch Recipe

Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. It is one of my favorites food recipes. This time, I am going to 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 well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life. They’re fine and they look wonderful.

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#:
  1. Make ready 2-3 organic Chinese eggplants, sliced
  2. Get 1 medium tomato, wedged
  3. Take 8 shishito peppers, seeded
  4. Prepare 1 garlic cloves
  5. Take 1/4 cup olive oil
  6. Get Salt and pepper
  7. Prepare 2 Tsp cooking wine
  8. Get 1 Tsp white vinegar
Steps to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
  1. 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.
  2. Slice tomato and set aside. Remove seeds from pepper and slice them into bite sizes and set aside.
  3. Drain soaked eggplants and squeeze out excessive water. Set them with other ingredients.
  4. 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.
  5. Add eggplant back and mix them well. Adjust seasoning if needed.
  6. Serve hot over rice, or with porridge.

So that’s going to wrap it up with this special food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!