Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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. Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour. If you've had it, you know why you'd want to make it again and again.

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 yummy. It is appreciated by millions every day. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first 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 that.

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

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

Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. 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.

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.

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. 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.

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