Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my entire life.
Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour. Apologise for the "flashes" in the video, as. This super easy dish is a really common dish all over China. I always think that tomato and egg love each other.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Get 2-3 organic Chinese eggplants, sliced
- Take 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Prepare 1 garlic cloves
- Get 1/4 cup olive oil
- Make ready Salt and pepper
- Make ready 2 Tsp cooking wine
- Get 1 Tsp white vinegar
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. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China.
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.
We love Italian Eggplant Parmesan, Middle Eastern eggplant dip - Baba Ganoush, and Adobo - Filipino eggplant with soy and garlic sauce. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China. It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East.
So that’s going to wrap this up with this exceptional food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
