Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. 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.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Take 1 medium tomato, wedged
- Prepare 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Get 1/4 cup olive oil
- Make ready Salt and pepper
- Take 2 Tsp cooking wine
- Prepare 1 Tsp white vinegar
Return the eggplant and potato to the pan and add bell pepper. Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. Add to the tomatoes along with the lemon juice and paprika and season with salt and pepper. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic.
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.
Serve over pasta or zucchini noodles. Coarsely chop tomatoes and add them to the skillet along with the juices. Spicy Eggplant Stir Fry Recipe & Video. Salt and Pepper Shrimp Recipe & Video. Valuable guide to growing tomatoes, peppers, and eggplant in the home garden.even on your. for small spaces.
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