Delicious Three Vegetables (Di San Xian) Without Deep-Frying - Simple and Flavorful!
Dish3shian (Purple Eggplant with Potatoes and Peppers)
Ingredients: Purple long eggplant, potatoes, green bell pepper, cooking oil, salt, scallions, ginger, garlic, old Chinese liquor (Koji), cornstarch, soy sauce
Instructions:
1. Peel and slice the eggplant into diced pieces, potatoes into diced pieces, green bell pepper into diced pieces. Chop scallions, ginger, and garlic into minced pieces.
2. After cutting the eggplant and potatoes, wash and drain them thoroughly.
3. Prepare the sauce: ½ spoon old Chinese liquor (Koji), a little salt, 1 spoon soy sauce, cornstarch, and ½ bowl of water, stir well.
4. Heat the wok over medium heat, when the oil is 70% hot, fry the potato blocks until golden brown and drain off excess oil, then fry the eggplant until it softens, drain and finally fry the green pepper until soft (keep stirring the wok, add a little oil if needed).
5. Heat up the wok with a small amount of oil, sauté scallions, ginger and garlic until fragrant, then add the potatoes, eggplant and green pepper and stir-fry until combined.
6. Pour in the prepared sauce and thicken over high heat.
Tips:
Suggest using purple long eggplant for better texture. Eggplant absorbs a lot of oil, so use a small amount of oil to fry until it softens.
