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.