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Eggplant pepper and tomato Stirfry 炒三茄#vegan#

Before you jump to Eggplant pepper and tomato Stirfry 炒三茄#vegan# recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

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We hope you got insight from reading it, now let's go back to eggplant pepper and tomato stirfry 炒三茄#vegan# recipe. You can cook eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

Get 2-3 of organic Chinese eggplants, sliced.
Provide 1 of medium tomato, wedged.
Use 8 of shishito peppers, seeded.
Use 1 of garlic cloves.
Take 1/4 cup of olive oil.
Use of Salt and pepper.
Prepare 2 Tsp of cooking wine.
Take 1 Tsp of white vinegar.

Steps 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..

Cook and stir until the sauce is evenly coated I stirfry it regularly, but haven't used the saltwater and cornstarch method before. See more ideas about Eggplant recipes, Japanese eggplant recipes, Recipes. -Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. · A clean, well-oiled grate makes grilling the tomatoes for this grilled eggplant with ginger-miso dressing a cinch. Remove skillet from heat and set aside. Add the eggplant and season again with salt and pepper. Serve this delicious vegan eggplant salad warm or cold!

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