Hey everyone, I hope you are 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 food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook it.

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

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

If you haven't had it, it may not sound like much. 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.

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.

Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. Remove the eggplant to a medium bowl and Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Stir in the vegetable broth and cover. Spicy Eggplant Stir Fry Recipe & Video. Salt and Pepper Shrimp Recipe & Video.

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