Chinese stew recipe. A wok works best for this recipe, but you can also use a simple skillet. Any vegetables will do.

Summary

Ingredients

• Eggplant – 2 pcs.
• Zucchini – 1 pc.
• Pepper (red and yellow) – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Chili pepper – 0.5 pcs.
• Garlic – 2 cloves
• Ginger – 2 cm
• Soy sauce – 2 tablespoons
• Olive oil – for frying vegetables
• Salt to taste
• Cilantro (or parsley) greens – to taste
• Celery greens to taste

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Instructions

1. Cut the eggplants into semicircles. Place in a cup, sprinkle with salt, and leave for 10-15 minutes.

   

2. Peel the zucchini. If the zucchini is young, then the skin can be left. Cut the courgette in the same way as for the eggplant.
3. Remove the seeds from the pepper and cut the pepper into medium pieces.
4. Peel the carrots and also cut them into medium pieces. Cut the onion into feathers.

   

5. Finely chop the garlic, ginger, and hot pepper.
6. Squeeze the eggplants from excess moisture.
7. Pour some oil into a preheated pan (it is better to take the famous wok, the taste in it turns out to be a little different). Send hot pepper, garlic, and ginger there. Then add carrots, fry a little.
8. Add bell peppers and cook over medium heat.
9. There is also onion, some more oil, and soy sauce. Simmer for 5 minutes without closing the lid.
10. Send zucchini to stewed vegetables.
11. Then add the eggplant. In the beginning, cook everything over medium heat, without closing the lid. Then close the lid and simmer until vegetables are tender.
12. Add chopped herbs, salt to taste, stir and turn off the heat.

    

A vegetable platter in Chinese is ready.

Enjoy your meal!