Stir-fried eggplant, potatoes, and peppers
Difficulty
Easy đź‘ŚIngredients
| 2 | potatoes |
| 1 | green bell pepper |
| 1 | eggplant |
| 2 | scallions |
| 10 g | ginger |
| 1 clove | garlic |
| 1 tbsp | sugar |
| 1 tsp | salt |
| 1 tbsp | oyster sauce |
| 1 tbsp | dark soy sauce |
| white pepper | |
| vegetable oil for frying |
Utensils
- vegetable peeler
- chef's knife
- cutting board
- wok or large sauté pan
- slotted spoon
- paper towels
- cooking spoon
Nutrition per serving
211
5 g
5 g
31 g
Step 1/4
- 2 potatoes
- 1 green bell pepper
- 1 eggplant
- 2 scallions
- 20 g ginger for garnish
- 1 clove garlic
- vegetable peeler
- chef's knife
- cutting board
Peel potatoes and cube. Remove seeds from bell pepper and dice, along with the eggplant. Peel ginger and chop finely. Peel and mince garlic and slice scallions.
Step 2/4
- vegetable oil for frying
- wok or large sauté pan
- slotted spoon
- paper towels
Heat enough oil in wok or sauté pan to cover vegetables when added. Deep fry eggplant until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.
Step 3/4
Deep fry potatoes until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.
Step 4/4
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- white pepper
- cooking spoon
Pour out all but 1 tbsp. of the frying oil, then reheat wok over medium-high heat. Add scallion, ginger, and garlic to pan, then add fried potatoes, bell pepper, and some water. Stir for approx. 1 min. or until fragrant, then add sugar, salt, oyster sauce, dark soy sauce, and white pepper to taste. Add eggplant and cook for approx. 1 more min. Enjoy!
in Berlin