Hey everyone, 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#. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad. This potato salad is the best I've ever tasted. It was a favorite when I was growing up, and now it's requested whenever we throw a family barbecue.
To begin with this recipe, we have to first prepare a few components. You can cook 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#:
- Get 2-3 organic Chinese eggplants, sliced
- Get 1 medium tomato, wedged
- Make ready 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Make ready 1/4 cup olive oil
- Get Salt and pepper
- Take 2 Tsp cooking wine
- Take 1 Tsp white vinegar
Spaghetti with thick slices of Bacon, Eggplant and Mozzarella cheese, Tomato Sauce.. ("Napolitan"is a spaghetti dish originated in Japan. It is in a ketchup-based tomato sauce with stir-fried onion, pepper, and bacon.). Stir-Fried Tomato with Egg / 蕃茄炒蛋. Sauteed Potato, Green Pepper & Eggplant / 东北地三鲜.
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.
See more ideas about Vegetables, Food, Winter melon. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Beef Stir Fry with Chinese Green. Pork Chop with Chef's Special Sauce.
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