Sautéed Potato, Green Pepper and Eggplant

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1 eggplant
2 potatoes
2 green peppers
chopped green onion
chopped ginger
chopped garlic
white sugar
soy sauce
wet cornstarch (the proportion of the cornstarch and water should be 1:2)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
A. Wash and clean the potatoes after being peeled, and cut into chunks. Place onto a plate.
B. Wash and clean the eggplant, and cut into chunks. Place onto a separate plate.
C. Discard seeds from the green pepper, wash and clean them, and cut into chunks, too. Place onto a plate.

Step 1: Place a wok over high heat until hot. Add some cooking oil and heat to 70 degrees centigrade (158 degrees Fahrenheit). Pour in the potato chunks and stir it well with the colander until they turn golden and appear a little transparent. Remove them from the wok and place onto the plate again. Add in the eggplant chunks to be fried when they turn golden. Remove them and place back to the plate. Add in the green pepper, stir and fry it for 2-3 seconds, remove and place back to the plate.
Step 2: Leave some cooking oil in the wok, swirling to coat the sides. Add in the chopped green onion, ginger and garlic and stir-fry for 10 seconds when fragrant. Pour in the fried potato, green pepper and eggplant chunks, and stir-fry them for 2-3 minutes.
Step 3: Add in the salt, white sugar, soy sauce and wet cornstarch, and stir-fry them for 20 seconds more
Sautéed Potato, Green Pepper and Eggplant is cooked. Turn off the heat. Remove it out of the wok and put onto a serving plate.