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The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Prepare 2-3 organic Chinese eggplants, sliced
- Get 1 medium tomato, wedged
- Provide 8 shishito peppers, seeded
- You need 1 garlic cloves
- You need 1/4 cup olive oil
- Get Salt and pepper
- Prepare 2 Tsp cooking wine
- Use 1 Tsp white vinegar
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.
Links (see the RGL page for links to other reviews): Website Randomness Guide to London 蕃茄炒雞蛋 on my Reading Chinese Menus blog. Serve this delicious vegan eggplant salad warm or cold! Eggplant is one of our favorite things to cook and eat! We love Italian Eggplant Parmesan, Middle Eastern eggplant dip - Baba Ganoush, and Adobo - Filipino eggplant with soy and garlic sauce. Remove skillet from heat and set aside.
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