Recipe of Homemade Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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#:

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

Instructions 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.

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