Description
A comforting Chinese classic featuring eggplant, potatoes, and bell peppers, stir-fried for a delightful weeknight dinner.
Ingredients
Scale
- 4–5 small Japanese eggplants or 1 medium globe eggplant (10 ounces / 300 grams)
- 2 teaspoons cornstarch (for coating eggplant)
- 2 teaspoons cornstarch (for the sauce)
- 2 medium waxy potatoes (about 9 ounces / 250 grams)
- 1 green bell pepper
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 scallion, chopped
- 2 cups vegetable oil
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon white sugar
- 1/2 teaspoon dark soy sauce
- 1/4 teaspoon kosher salt
Instructions
- Prepare the eggplants: Roll-cut the eggplants into 1 1/2 inch pieces. Combine with 2 teaspoons cornstarch and 1 teaspoon water; set aside.
- Prepare other vegetables: Peel and cut potatoes; chop bell pepper; mince ginger and garlic; slice scallion.
- Make the sauce: Mix 2 teaspoons cornstarch, soy sauces, sugar, salt, and water until smooth; set aside.
- Fry the potatoes: Heat oil to 320°F (160°C) and fry potatoes for 5-6 minutes until golden; drain.
- Fry the eggplant: Increase oil to 355°F (180°C), fry eggplant for 2-4 minutes until browned; drain.
- Fry the bell pepper: Quickly fry bell pepper for 1 minute; drain.
- Sauté aromatics: Discard excess oil, heat 1 tablespoon in the wok, and add ginger, scallion, and half the garlic; stir-fry for 30 seconds.
- Thicken the sauce: Pour in the sauce mixture and let simmer until thickened.
- Combine all ingredients: Add fried vegetables to the sauce, toss for 2 minutes until coated.
- Finish up: Add remaining garlic, toss for another 30 seconds, and remove from heat.
Notes
This dish can also be served over steamed rice or noodles. Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg