Eggplant, potato and pepper stir-fry

Name: Eggplant, potato and pepper stir-fry
Yield: 3
Ingredients: 200 g Eggplant; 150 g Potato; 3 pcs Green peppers; 5 g Scallion; 5 g Ginger; 15 g Garlic; 15 ml Vegetarian broad-bean chili paste (check label); 10 ml Light soy sauce; 10 g Sugar; 8 g Starch; 80 ml Sauce water; To safe oil level Initial frying oil; 15 ml Frying oil top-up if needed (optional); 15 ml Oil for the sauce

Potato, eggplant and pepper fried in batches and coated in sauce; frying setup and oil scaling need further review.

~40 minestimated time3servings7clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Prepare, dry and mix sauce
Peel the potato; cut potato and eggplant into roughly 15 g pieces, and tear peppers slightly larger. Thoroughly dry the vegetables before frying. Mince scallion and ginger; mince and split garlic equally. Mix the light soy sauce, sugar, starch and listed sauce water; keep the bowl ready beside the stove.
Look for
Vegetables are surface-dry, garlic is split and sauce mixed.
Knife work ↗
02
Fry the potato
Use a deep stable pot within its safe oil fill limit. At about 160°C on a frying thermometer, add potato in batches and start a 3 min check. Remove only when golden and a skewer passes through the center. Leave headroom; turn off heat if oil smokes.
Look for
Potato is golden and the center is easily pierced.
Deep-frying ↗
03
Fry the eggplant
Adjust oil to about 180°C, add eggplant in batches and start a 2 min check. Remove when soft with lightly browned edges. If no free oil remains, use a little of the optional top-up without exceeding safe fill.
Look for
Eggplant is softened with lightly browned edges.
Deep-frying ↗
04
Fry the peppers
Carefully add the surface-dry peppers and start a 15 sec check timer; remove when the edges blister. Turn off the heat and let the oil cool before handling it; do not carry or pour a pan of hot oil.
Look for
Pepper edges blister; hot oil stays in stable cookware to cool.
Deep-frying ↗
05
Cook aromatics and sauce separately
In a second pan, add the sauce oil and cook scallion, ginger and half the garlic over medium-low heat. Add bean paste and stir over low heat until fragrant. Re-stir and add the sauce, stirring continuously with a 10 sec check timer, until bubbling and lightly thickened.
Look for
Sauce bubbles and lightly thickens without starch lumps.
Slurry thickening ↗
06
Coat the vegetables
Add the fried vegetables and toss with a 20 sec check timer; continue until hot through, eggplant centers are soft, and the coating is even.
Look for
Vegetables are hot through, eggplant centers soft, and sauce coats evenly.
Stir-frying & sautéing ↗
07
Check and serve
Turn off the heat, mix in the remaining half of the garlic, and plate.
Look for
Golden potato, soft eggplant and blistered pepper evenly glazed with garlic-speckled sauce.
Preparation ↗

Recipe sources & image information

Adapted from HowToCook / 地三鲜 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.