Step-by-Step Guide to Prepare Super Quick Homemade Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick 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 tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant pepper and tomato Stirfry 炒三茄#vegan#, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant pepper and tomato Stirfry 炒三茄#vegan# delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant pepper and tomato Stirfry 炒三茄#vegan# is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant pepper and tomato Stirfry 炒三茄#vegan# estimated approx 20 min.

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 that.

This is one of my favorite summer nightshade recipes. Made with young Chinese eggplant, tender shishito pepper and vine ripen tomatoes.

Ingredients and spices that need to be Prepare to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

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

Steps to make 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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