Ultimate Making Recipe Eggplant pepper and tomato Stirfry vegan Practical Delicious

Without fail cooking ultimate Eggplant pepper and tomato Stirfry 炒三茄#vegan# easy, delicious, practical.

Good Morning my mother, now you get present recipe Eggplant pepper and tomato Stirfry 炒三茄#vegan# with 8 ingredients and 6 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 6 stages of easy cooking Eggplant pepper and tomato Stirfry 炒三茄#vegan#.

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

1. Prepare 2-3 : organic Chinese eggplants, sliced.

2. Needed 1 : medium tomato, wedged.

3. Prepare 8 : shishito peppers, seeded.

4. Needed 1 : garlic cloves.

5. Prepare 1/4 cup : olive oil.

6. Prepare : Salt and pepper.

7. Needed 2 Tsp : cooking wine.

8. Needed 1 Tsp : white vinegar.

If all ingredients Eggplant pepper and tomato Stirfry 炒三茄#vegan# it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Process Cooking 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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