Simple Way to Prepare traditional Eggplant pepper and tomato Stirfry 炒三茄#vegan# for Diet Food

Eggplant pepper and tomato Stirfry 炒三茄#vegan#.

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make 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 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 in the world. It's enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look fantastic. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I have loved my whole life.

To begin with this recipe, we must first 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 can achieve it.

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

1. {Get 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. {Get 1/4 cup of olive oil.
6. {Prepare of Salt and pepper.
7. {Get 2 Tsp of cooking wine.
8. {Make ready 1 Tsp of white vinegar.

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..

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