Simple Way to Make Super Quick Homemade Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hello everybody, I hope you are having an amazing day today. 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. For mine, I am going to make it a bit unique. This will be really delicious.

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. Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce. Return the eggplant and potato to the pan and add bell pepper.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Take 1 medium tomato, wedged
3. Get 8 shishito peppers, seeded
4. Take 1 garlic cloves
5. Prepare 1/4 cup olive oil
6. Make ready Salt and pepper
7. Get 2 Tsp cooking wine
8. Prepare 1 Tsp white 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. Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down. If you've had it, you know why you'd want to make it again and again.

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.

Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down. If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not sound like much. Of course, those American students were chowing down their tomato egg stir-fry right next to the Chinese students, who also appreciated an affordable. Spicy Eggplant Stir Fry Recipe & Video.

So that’s going to wrap this up with this exceptional food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!