Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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. This super easy dish is a really common dish all over China. I always think that tomato and egg love each other.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 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
- Take 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Get 1/4 cup olive oil
- Get Salt and pepper
- Get 2 Tsp cooking wine
- Prepare 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.
Instructions 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 is going to wrap this up for this exceptional food eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
