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Eggplant pepper and tomato Stirfry 炒三茄#vegan#
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 Foods That Make You Happy.

A lot of us think that comfort foods are not good for us and that we must stay away from them. At times, if your comfort food is made of candy or other junk foods, this is true. At times, comfort foods can be utterly healthy and good for us to eat. Some foods really do improve your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.

Put together a trail mixout of various seeds and nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical that dictates to the brain how to feel at any given time. The higher your serotonin levels, the more pleasant you will feel. Not only that, nuts, particularly, are a fantastic protein food source.

You can see, you don’t need junk food or foods that are bad for you just so to feel better! Try some of these instead!

We hope you got benefit 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 cook it.

The ingredients needed to prepare Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
  1. You need 2-3 organic Chinese eggplants, sliced
  2. Take 1 medium tomato, wedged
  3. Provide 8 shishito peppers, seeded
  4. Take 1 garlic cloves
  5. Take 1/4 cup olive oil
  6. Take Salt and pepper
  7. Take 2 Tsp cooking wine
  8. You need 1 Tsp white vinegar
Instructions to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:
  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.

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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