Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# recipe is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Eggplant pepper and tomato Stirfry 炒三茄#vegan# recipe is something which I’ve loved my whole life. They are nice and they look fantastic.

Sauté the garlic, onions, then ginger. Sauté in the cauliflower and baby corn. Then in a minute sauté in the green beans and carrots.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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#: recipe

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

Here is how you cook that. Ingredients of Bacon Jalapenos Poppers Remove seeds and excessive ribbing from the peppers. Mix the parmesan cheese, yogurt, and sausage. Fill the peppers with the sausage mixture leaving a hole in the center.

Instructions to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#: recipe

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.

Add an egg to each center careful not to break the yokes. Add the rest of the sausage mixture to tops of the stuffed Peppers. Although similar to "regular" eggplant, this Chinese vegetable is a bit longer, darker and sweeter. It's quite often used in Chinese stir-fry recipes. The English translation of Chinese vegetables often includes the word "Chinese," but of course, the Mandarin word for Chinese eggplant simply means "eggplant." Translator.

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