Tomato Stew with Seasonal Vegetables
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Clean the eggplant and cut it into pieces. Peel the wax gourd, wash and cut it into pieces.
2. Peel the potatoes, wash them, and cut them into pieces. Wash the green pepper and cut it into pieces.
3. Wash the tomatoes and cut them into pieces.
4. Put the oil in the wok to heat up, add the green onion and ginger to the wok and stir fragrant, then stir the tomatoes in the wok.
5. Stir the potatoes in the pan. Cover the pot and stew. Stir fry in due course.
6. When the potatoes are simmered until 4 or 5 minutes of ripeness, stir-fry the eggplant and winter melon in the pot. Stir-fry evenly, cover the pot and continue to simmer. In the meantime, stir fry at the right time.
7. Add salt, monosodium glutamate, and chicken bouillon, stir fry evenly, cover the pot and continue to simmer. In the meantime, stir fry at the right time.
8. When several ingredients are cooked, put the green peppers into the pot.
9. Stir-fry evenly and then take out the pan and serve.
