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Recipe of Favorite Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Types of Food

Written by Devin Valdez Sep 04, 2021 · 3 min read
Recipe of Favorite Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Types of Food

Recipe of Favorite Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Types of Food

Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Great recipe for Eggplant pepper and tomato Stirfry 炒三茄#vegan#. This is one of my favorite summer nightshade recipes. Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. Now add the bell peppers, and stir-fry for.

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. Make ready 1 garlic cloves
  5. Prepare 1/4 cup olive oil
  6. Get Salt and pepper
  7. Make ready 2 Tsp cooking wine
  8. Prepare 1 Tsp white vinegar

Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Deseed the pepper, and optionally cut out the ribs. Cut the eggplant into similar sized pieces as the potato, also using the rolling cut. Sprinkle a bit of vinegar on the eggplant pieces.

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.

Cut the eggplant into similar sized pieces as the potato, also using the rolling cut. Sprinkle a bit of vinegar on the eggplant pieces. Eggplant has a tendency to oxidize and turn brown before you're ready to cool it - a splash of vinegar. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks. You may unsubscribe at any time.

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