Stir-fried eggplant, potatoes, and peppers
vegetable peeler, chef's knife, cutting board, wok or large sauté pan, slotted spoon, paper towels, cooking spoon
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Nutrition per serving
Step 1/ 4
- 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
- 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
- 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!
Enjoy your meal!