Di San Xian - 地三鲜
eggplant and potato stir fry
Ingredients:
1 terong ungu / asian eggplant (thin purple)
1/8 tsp salt
1 tbsp cornstarch
1 green bell pepper
1 potato
5 cloves of garlic
1 spring onion
4 tbsp oil
Ingredients sauce:
1 tsp dark soy sauce
1 1/2 tbsp light soy sauce
1/2 tsp shaoxing rice wine
1 tbsp cornstarch
1/2 tsp white pepper
1/4 tsp palm sugar
5 tbsp water
Preparation:
Cut the eggplant into pieces. Cut the potato into pieces. Cut pepper into pieces. Sprinkle the salt over the eggplant and let it sit for 5 minutes. Then sprinkle the cornstarch over it and mix well.
Finely chop the garlic and finely chop the spring onion. Mix the ingredients for the sauce well.
Heat the oil in a pan and fry the potato on medium heat until brown on all sides. Remove it from the pan and set aside. Then add the pepper and fry until it changes color. Remove from the pan and set aside.
Then add the eggplant and fry on high heat until golden brown and set aside.
Leave a thin layer of oil. Then add the spring onion and garlic and fry on low heat for 2 minutes.
Then add the sauce and mix well until the sauce thickens. Then add the potato, eggplant and pepper and mix everything well. Serve.