Cut the meat into thin, long strips.
Add the soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut very thinly into plates, mix and remove for 30 minutes.
Cut the eggplant into strips lengthwise, at least 0.5 cm thick. Add a little salt and put in the microwave for 4 minutes.
Thus, eggplants will not absorb a lot of oil when roasting.
After the signal to get and dry.
I had fresh-cut peppers and fresh. Fresh cut into long strips.
Spread the frozen pepper on a pan heated with 1 St l of oil and fry for a minute on high heat.
Add fresh pepper, add sugar and fry on high heat for a couple of minutes - the pepper should not become very soft.
Spread the pepper in a container (leave the oil in the pan after frying), cut the tomato into cubes on the pepper - I had cherries.
Fry the eggplants until browned on both sides. If necessary, add another 1 tbsp of oil.
Cut the eggplant into large pieces across.
And spread to the pepper.
The meat along with the marinade is fried on high heat for about 5 minutes - the liquid should completely evaporate. Large-diameter frying pan or fry in portions - the meat should not be stewed!
Add the meat to the vegetables.
Add the chili rings and chopped herbs - I have coriander. Mix and spread in a salad bowl and sprinkle with nuts.