Recipe: Perfect Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Eggplant pepper and tomato Stirfry 炒三茄#vegan#. Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Those're either pan-fried or deep-fried, then. Always make sure you stirfry the tomato sauce, then only you can get the vibrant reddish colour and flavour.

If you haven't had it, it may not sound like much. Of course, those American students were chowing down their tomato egg stir-fry right next to the Chinese students, who also appreciated an affordable. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks. You could create Eggplant pepper and tomato Stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Eggplant pepper and tomato Stirfry 炒三茄#vegan#

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

You may unsubscribe at any time. Packed with the flavors of summer, this sauce slow-cooks eggplant, bell peppers, and tomatoes together until the veggies break down. Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce. Return the eggplant and potato to the pan and add bell pepper.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# step by step

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..

Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. Remove skillet from heat and set aside. Add the eggplant and season again with salt and pepper. Serve this delicious vegan eggplant salad warm or cold! Eggplant is one of our favorite things to cook and eat!