Hello everybody, it is Jim, 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#. It is one of my favorites. For mine, I will make it a little bit unique. 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 is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I’ve loved my whole life.
Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. 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.
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#:
- Make ready 2-3 organic Chinese eggplants, sliced
- Take 1 medium tomato, wedged
- Prepare 8 shishito peppers, seeded
- Get 1 garlic cloves
- Prepare 1/4 cup olive oil
- Make ready Salt and pepper
- Take 2 Tsp cooking wine
- Make ready 1 Tsp white vinegar
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. tomato & egg stir-fry is truly a national dish. I'm wondering if any of you know what the colours of the Chinese Olympic team uniform are. However, Chinese people are not very impressed by the design and have given it an unofficial nickname "Tomato and egg stir-fry".
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.
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. Remove skillet from heat and set aside.
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