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Northeastern Stir-Fried Eggplant, Potato, and Bell Pepper

A comforting stir-fry featuring creamy eggplant, tender potatoes, and crunchy bell peppers, enhanced by savory seasonings for a delightful explosion of flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4-5 pieces small Japanese eggplants or 1 medium-sized globe eggplant (10 ounces / 300 grams total) Japanese eggplants are tender with fewer seeds, ideal for frying.
  • 2 medium waxy potatoes (about 9 ounces / 250 grams) Waxy potatoes hold their shape well and enhance textural contrast.
  • 1 piece green bell pepper Adds color and crunch.
  • 4 cloves garlic (minced) Provides fragrant depth.
  • 1 teaspoon minced ginger Adds warmth.
  • 1 piece scallion (green and white parts) Enhances the overall flavor profile.
Cooking Ingredients
  • 2 cups vegetable oil Use a neutral oil like canola or peanut.
  • 2 teaspoons cornstarch Used for coating to give a crispy texture.
  • 1 tablespoon light soy sauce Essential for umami flavor.
  • 1 teaspoon oyster sauce Adds complexity; a vegetarian version can be used.
  • 1 teaspoon white sugar Balances the flavors.
  • 1/2 teaspoon dark soy sauce Enhances color and richness.
  • 1/4 teaspoon kosher salt To taste.

Method
 

Preparation
  1. Remove the eggplants' stems and roll-cut them into 1 1/2 inch pieces. Toss with 2 teaspoons of cornstarch and 1 teaspoon of water in a bowl. Set aside.
  2. Peel the potatoes, cut in half lengthwise, and then cut crosswise into 1-inch pieces; set aside. Cut the bell pepper into triangle-shaped pieces. Mince the ginger and garlic, and slice the scallion.
  3. In a small bowl, mix 2 teaspoons of cornstarch, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon dark soy sauce, 1/4 teaspoon salt, and 1/2 cup of water until smooth. Set aside.
Cooking
  1. Heat 2 cups of oil in a wok to 320°F (160°C). Fry the potatoes for 5-6 minutes until golden and crisp. Drain on paper towels.
  2. Raise the oil temperature to 355°F (180°C). Fry the eggplant for 2-4 minutes until brown and soft. Drain on paper towels.
  3. Turn off the heat and fry the bell pepper in the residual heat for 1 minute; drain.
  4. Pour out excess oil, leaving about 1 tablespoon in the wok. Stir fry ginger, scallion, and half the garlic for 30 seconds over medium-high heat until fragrant.
  5. Lower heat to medium, stir sauce mixture, and pour into the wok. Simmer for 1 minute until thickened.
  6. Add fried potatoes, eggplant, and bell pepper. Toss for 2 minutes until well coated.
  7. Add remaining garlic, toss for 30 seconds, then remove from heat.

Notes

Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving. For healthier options, consider pan-frying the vegetables instead of deep-frying.