Stir-fried eggplant, potatoes, and peppers

Stir-fried eggplant, potatoes, and peppers

40 ratings

Xin, content manager


„Quick, easy, and flavorful: This dish is a classic in Northern china called "di san xian," which literally means "three treasures of the earth."“

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2
potatoes
1
green bell pepper
1
eggplant
2
scallions
10 g
ginger
1 clove
garlic
1 tbsp
sugar
1 tsp
salt
1 tbsp
oyster sauce
1 tbsp
dark soy sauce
white pepper
vegetable oil for frying
Metric
Imperial
  • 2  potatoes
  • 1  green bell pepper
  • 1  eggplant
  • 2  scallions
  • 10 g ginger
  • 1 clove garlic
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • white pepper
  • vegetable oil for frying

Utensils

  • wok or large sauté pan
  • vegetable peeler
  • chef's knife
  • slotted spoon
  • paper towels
  • cooking spoon
  • cutting board

Enjoy with

Gewürztraminer
An aromatic white wine, like Gewürztraminer, pairs wonderfully with flavors like ginger and soy.

Nutrition per serving

Cal
211
Protein
5g
Fat
5g
Carb
31g

Step 1/4

Peel potatoes and cube. Remove seeds from bell pepper and dice, along with the eggplant. Peel ginger and chop finely. Peel and mince garlic and slice scallions.
  • 2 potatoes
  • 1 green bell pepper
  • 1 eggplant
  • 2 scallions
  • 20 ginger for garnish
  • 1 clove garlic
  • vegetable peeler
  • chef's knife
  • cutting board

Peel potatoes and cube. Remove seeds from bell pepper and dice, along with the eggplant. Peel ginger and chop finely. Peel and mince garlic and slice scallions.

Step 2/4

Heat enough oil in wok or sauté pan to cover vegetables when added. Deep fry eggplant until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.
  • vegetable oil for frying
  • wok or large sauté pan
  • slotted spoon
  • paper towels

Heat enough oil in wok or sauté pan to cover vegetables when added. Deep fry eggplant until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.

Step 3/4

Deep fry potatoes until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.

Deep fry potatoes until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.

Step 4/4

Pour out all but 1 tbsp. of the frying oil, then reheat wok over medium-high heat. Add scallion, ginger, and garlic to pan, then add fried potatoes, bell pepper, and some water. Stir for approx. 1 min. or until fragrant, then add sugar, salt, oyster sauce, dark soy sauce, and white pepper to taste. Add eggplant and cook for approx. 1 more min. Enjoy!
  • 2 tbsp water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • white pepper
  • cooking spoon

Pour out all but 1 tbsp. of the frying oil, then reheat wok over medium-high heat. Add scallion, ginger, and garlic to pan, then add fried potatoes, bell pepper, and some water. Stir for approx. 1 min. or until fragrant, then add sugar, salt, oyster sauce, dark soy sauce, and white pepper to taste. Add eggplant and cook for approx. 1 more min. Enjoy!