Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something that I’ve loved my entire life. They are fine and they look fantastic.
Here is how you achieve that. Fill each eggplant slice to the top with about a teaspoonful of the shrimp mixture. Repeat until all the eggplant slices are filled.
To get started with this recipe, we must prepare a few components. You can have eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
- Get 2-3 organic Chinese eggplants, sliced
- Get 1 medium tomato, wedged
- Get 8 shishito peppers, seeded
- Get 1 garlic cloves
- Make ready 1/4 cup olive oil
- Prepare Salt and pepper
- Get 2 Tsp cooking wine
- Make ready 1 Tsp white vinegar
Then in a minute sauté in the green beans and carrots. Continue sauté, add salt and pepper, to taste. Ingredients of K's Stuffed bell peppers. Cook rice according to box directions.
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.
Add all ingredients to a large dutch oven or soup pot. In a casserole dish, put a layer of the ground meat filling on the bottom. Then place pepper halves on top and stuff with the rest of ground meat filling. Top with grated cheese - to taste. Remove seeds and excessive ribbing from the peppers.
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