Eggplant pepper and tomato Stirfry 炒三茄#vegan#. Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour. Apologise for the "flashes" in the video, as. This super easy dish is a really common dish all over China.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# 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.

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

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my entire life. They are nice and they look fantastic.

Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour. Apologise for the "flashes" in the video, as. This super easy dish is a really common dish all over China.

To begin 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 it.

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

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

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. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East.

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..

Spicy Eggplant Stir Fry Recipe & Video. Salt and Pepper Shrimp Recipe & Video. If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not sound like much. Of course, those American students were chowing down their tomato egg stir-fry right next to the Chinese students, who also appreciated an affordable.

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