Hello, I am Kate. Today, I will show you a way to prepare eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# Recipe
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I have loved my entire life.
To bewith this recipe, we must first prepare a few ingredients. You can have 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
- Get 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Prepare 1 garlic cloves
- Prepare 1/4 cup olive oil
- Make ready Salt and pepper
- Take 2 Tsp cooking
- Get 1 Tsp white vinegar
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.
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