Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I’ve loved my whole life.
Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Those're either pan-fried or deep-fried, then. 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.
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 can achieve that.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Get 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Take 1 garlic cloves
- Make ready 1/4 cup olive oil
- Get Salt and pepper
- Make ready 2 Tsp cooking wine
- Take 1 Tsp white vinegar
See more ideas about Eggplant recipes, Japanese eggplant recipes, Recipes. -Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. · A clean, well-oiled grate makes grilling the tomatoes for this grilled eggplant with ginger-miso dressing a cinch. Remove skillet from heat and set aside. Add the eggplant and season again with salt and pepper. Serve this delicious vegan eggplant salad warm or cold!
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.
Add the eggplant and season again with salt and pepper. 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.
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