Asian cuisine

Easy

Sautéed Potato, Green Pepper and Eggplant

Name: Sautéed Potato, Green Pepper and Eggplant
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian Chinese-Northeast
Ingredients: 1.5 cup Potatoes; 250 g Eggplant; 2 count Bell peppers; 3 count Green pepper; 2 tbsp. Scallion; 1 clove Garlic; 2 tbsp. Oyster sauce; 1 tbsp. Soy sauce; 2 tsp. White vinegar; 2 tbsp. Cornstarch; 0.33 cup Water; 500 ml Cooking oil; 2 tbsp. [stir-fry]Cooking oil; 1 tsp. Cornstarch+Water; 1 pinch Salt; 1 pinch Pepper

Chef Bao Qiu

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Sautéed Potato, Green Pepper and Eggplant

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Golden fried potatoes, eggplant wedges and crisp green peppers sauteed to perfection, this classic stir-fry recipe is so easy to make and perfectly paired with rice.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

1.5 cup Potatoes
250 g Eggplant
2 count Bell peppers
3 count Green pepper
2 tbsp. Scallion
1 clove Garlic
2 tbsp. Oyster sauce
1 tbsp. Soy sauce
2 tsp. White vinegar
2 tbsp. Cornstarch
0.33 cup Water
500 ml Cooking oil
2 tbsp. [stir-fry]Cooking oil
1 tsp. Cornstarch+Water
1 pinch Salt
1 pinch Pepper

Directions:

Step 1

Chop potatoes and eggplants. Dip the chopped eggplants into vinegar and cornstarch. Set aside.

Step 2

Heat up a large pan to high heat. Add oil. Deep-fry the chopped potatoes. Then add the chopped eggplants. Deep-fry again. Drain the veggies. Set aside. In the same pan, add chopped bell peppers into colander. Fry for a while. Drain it and set aside.

Step 3

In the same pan, turn down to medium heat. Add minced scallion and minced garlic, whisking in oyster sauce, soy sauce and stir-fry for a while. Pour in some water and cornstarch mixture. Seasoning with salt and pepper.

Step 4

Put the fried veggies back into the pan. Stir-fry for a while and cook well.

Step 5

Enjoy!