Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Here is how you achieve that. Sauté the garlic, onions, then ginger. Sauté in the cauliflower and baby corn.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have 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#:
- Take 2-3 organic Chinese eggplants, sliced
- Prepare 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Prepare 1 garlic cloves
- Take 1/4 cup olive oil
- Get Salt and pepper
- Get 2 Tsp cooking wine
- Make ready 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.
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.
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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