Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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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. How to make authentic Chinese food - Tomato, Egg, Green Pepper Stir Fry.
To get started with this particular recipe, we must first prepare a few components. You can cook 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#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Prepare 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Take 1/4 cup olive oil
- Take Salt and pepper
- Get 2 Tsp cooking wine
- Take 1 Tsp white vinegar
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. 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.
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.
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. 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.
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