Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. 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#:
  1. Make ready 2-3 organic Chinese eggplants, sliced
  2. Prepare 1 medium tomato, wedged
  3. Make ready 8 shishito peppers, seeded
  4. Make ready 1 garlic cloves
  5. Prepare 1⁄4 cup olive oil
  6. Get Salt and pepper
  7. Take 2 Tsp cooking wine
  8. Make ready 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#:
  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.

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.

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