Recipe of Quick Eggplant pepper and tomato Stirfry 炒三茄#vegan#

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

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

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 cook it.

The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

1. Take 2-3 organic Chinese eggplants, sliced
2. Take 1 medium tomato, wedged
3. Take 8 shishito peppers, seeded
4. Make ready 1 garlic cloves
5. Take 1/4 cup olive oil
6. Prepare Salt and pepper
7. Prepare 2 Tsp cooking wine
8. Take 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.

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