Hello everybody, it’s Brad, welcome to my recipe page. 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. This time, I am going to make it a bit tasty. This will be really delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life.
Sauté the garlic, onions, then ginger. Sauté in the cauliflower and baby corn. Then in a minute sauté in the green beans and carrots.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Take 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Take 1 garlic cloves
- Make ready 1/4 cup olive oil
- Prepare Salt and pepper
- Prepare 2 Tsp cooking wine
- Take 1 Tsp white vinegar
Fill the peppers with the sausage mixture leaving a hole in the center. Add an egg to each center careful not to break the yokes. Add the rest of the sausage mixture to tops of the stuffed Peppers. Although similar to "regular" eggplant, this Chinese vegetable is a bit longer, darker and sweeter.
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.
It's quite often used in Chinese stir-fry recipes. The English translation of Chinese vegetables often includes the word "Chinese," but of course, the Mandarin word for Chinese eggplant simply means "eggplant." Translator. Translate texts with the world's best machine translation technology, developed by the creators of Linguee. Stir-Fried Tomato with Egg / 蕃茄炒蛋. Eggplant Hong Kong Style (避 風 塘 茄 子) Stuffed with shrimp and pork then fried with special Hong Kong spices..
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