Stir-fried eggplant, potatoes, and peppers

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!

Enjoy your meal!