How to make Eggplant pepper and tomato Stirfry 炒三茄#vegan# at home

Eggplant pepper and tomato Stirfry 炒三茄#vegan# - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Eggplant pepper and tomato Stirfry 炒三茄#vegan#! A quick and easy dinner that is ready in under 30 minutes! This super easy dish is a really common dish all over China. I always think that tomato and egg love each other. I can tell by how good they taste together. Add in abit tomato sauce to enhance the flavour. Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce.

Return the eggplant and potato to the pan and add bell pepper. Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. If you've had it, you know why you'd want to make it again and again.

You can cook Eggplant pepper and tomato Stirfry 炒三茄#vegan# with 8 Ingredients and 6 steps. See the following guide!

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

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. It is usually served as a main course.

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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