How to Prepare Yummy 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. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China. You can cook Eggplant pepper and tomato Stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you achieve that.

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

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

It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. A versatile vegetarian sauce recipe with eggplant, bell peppers, and tomatoes for topping pasta, polenta, grilled fish, or steaks.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# instructions

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..

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. Remove skillet from heat and set aside. Add the eggplant and season again with salt and pepper. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention.