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To get started with this recipe, we must first prepare a few ingredients. 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.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Make ready 2-3 organic Chinese eggplants, sliced
- Make ready 1 medium tomato, wedged
- Take 8 shishito peppers, seeded
- Make ready 1 garlic cloves
- Take 1/4 cup olive oil
- Get Salt and pepper
- Get 2 Tsp cooking wine
- Get 1 Tsp white vinegar
Potatoes are stir-fried with a variety of spices in this vegetarian curry recipe. Top tip for making Mackerel and potato stir-fry. Slice the potatoes as we do for the chips. In a deep cooking pan, heat oil and add cumin seeds.
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.
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