SAUTÉED PEPPERS WITH GARLIC, EGGPLANT AND POTATOES RECIPE
Steps:
- Rinse the green peppers and cut off stems. Slice peppers in half lengthwise and remove seeds and veins. Then, slice lengthwise again and cut in half. You should end up with pieces about 3" long and about 1-1.5" wide. Rinse the eggplant. Cut in half length-wise and then in half again. Cut the long pieces in half cross-wise. You should end up with pieces about 2"-3" long and about 3/4" thick. If you cannot purchase Japanese eggplant, use about 1/2 to 3/4 of a regular eggplant and cut into 1" to 1 1/2" chunks. Pour olive oil into a large frying pan. Heat on medium high. When hot, put all ingredients in frying pan and stir often, until potatoes are browned and soft. Salt to taste.
NORTHEASTERN POTATO, EGGPLANT AND PEPPERS
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
Provided by Julia Moskin
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
- In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
- Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
- Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams
SAUTEED PEPPERS
Provided by Roger Mooking
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saute pan, heat 1 tablespoon olive oil, and then sweat the garlic, and green chili over medium heat. Add the red, orange, and yellow peppers, and saute for 1 minute.
- Add the red onion, and lemon zest to the pan, and continue cooking until the peppers are slightly tender.
- Remove the pan from the heat, season with salt, to taste, and add the lemon juice. Drizzle with the remaining 1 tablespoon olive oil, and serve.
GREEN PEPPER SAUTE
I created this recipe one summer when I had an abundance of green peppers in my garden. This spicy recipe is a great companion for any meat dish. It's also delicious served over rice. When I take it to potlucks, many people want the recipe.-Joyce Turley, Slaughters, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the peppers, celery, onion and garlic in oil until tender. Stir in the tomato sauce, basil, salt and pepper. Simmer, uncovered, for 8-10 minutes or until vegetables are tender and mixture is thickened. Sprinkle with croutons.
Nutrition Facts :
SAUTéED EGGPLANT
Steps:
- Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
- Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
- Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
- Stewed Eggplant with Tomatoes (France)
- This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
- Crunchy Eggplant
- In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
- Basic Sautéed Eggplant, Indian Style
- In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
- Eggplant with Peppers and Yogurt (Middle East)
- In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
- Eggplant with Pine Nuts (Italy)
- Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.
BELL PEPPER SAUTE
Cooking softens and sweetens these vegetables for a perfect side dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.
- Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Nutrition Facts : Calories 57 g, Fat 3 g, Protein 1 g
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DI SAN XIAN (STIR FRIED EGGPLANT, POTATO AND PEPPER, 地三鲜)
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- Add eggplant into a large bowl and sprinkle with 2 teaspoons salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.
- Drain eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.
- Combine vegetable stock, light soy sauce, cooking wine, sugar, salt, and cornstarch in a small bowl. Mix well and set aside.
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