Chinese cuisine

Easy

Sautéed Vegetables | Chef John’s Cooking Class

Name: Sautéed Vegetables | Chef John’s Cooking Class
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: Deep Fry; 3 medium Potatoes; 2 large Eggplant; 1½ qt Corn oil for deep fry; Stir-fry; 1 tbsp. Olive oil; 1 tbsp. Mashed garlic; 1 tbsp. Ginger, minced; 1 tbsp. Green onion, chopped; 1 tbsp. Shaoxing wine; 1/2 cup Salted chicken stock; 1½ tbsp. Light soy sauce; 1/4 tsp. Salt; 1/8 tsp. White pepper; 1 tsp. Sweet black rice vinegar; 1/4 tsp. Sugar; 1 large Green pepper; 1 medium Red pepper rings; 2 tbsp. Potato starch slurry (1 to 2 ratio of cornstarch to water); 1 tsp. Sesame oil

Chef John Zhang

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Sautéed Vegetables | Chef John’s Cooking Class

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This is a great dish that is full of nutrition and is very healthy. Sauteed vegetables including eggplant and potatoes make the dish both hearty and refreshing.

Recipe

PRE TIME: 20 min

COOKING TIME: 10 min

TOTAL TIME: 30 min

3 SERVING

Ingredients:

Deep Fry
3 medium Potatoes
2 large Eggplant
1½ qt Corn oil for deep fry
Stir-fry
1 tbsp. Olive oil
1 tbsp. Mashed garlic
1 tbsp. Ginger, minced
1 tbsp. Green onion, chopped
1 tbsp. Shaoxing wine
1/2 cup Salted chicken stock
1½ tbsp. Light soy sauce
1/4 tsp. Salt
1/8 tsp. White pepper
1 tsp. Sweet black rice vinegar
1/4 tsp. Sugar
1 large Green pepper
1 medium Red pepper rings
2 tbsp. Potato starch slurry (1 to 2 ratio of cornstarch to water)
1 tsp. Sesame oil

Directions:

Step 1

Wash potato and eggplant, then roll-cut into chuck pieces. Cut green pepper into triangle-shaped pieces. Cut red pepper into small circles.

Step 2

In a large cooking pot over high heat, heat enough oil to 350°F/180°C. Deep fry potato and eggplant respectively for 2-3 minutes until golden. Remove from oil and drain. Note: The oil temperature can not be lower than 350°F/180°C when deep fry eggplant. Otherwise, eggplant pieces will absorb oil and become very greasy.

Step 3

In a cooking pan over medium heat, add oil, minced green onion, minced ginger, and minced garlic, stir fry until fragrant. Then add chicken broth, soy sauce, salt, ground white pepper, Zhenjiang vinegar, sugar, potato, eggplant, green bell pepper, and red pepper, stir fry and mix well. Then add the slurry, gently stir until thicken and evenly coated. Drizzle sesame oil in the end. Note: After adding slurry, don't stir too much, otherwise, the eggplant pieces will break.

Step 4

Enjoy!