- 3 medium-size potatoes, like Yukon Gold, peeled
- 1 large eggplant, peeled
- 2 green bell peppers, stemmed and seeded
- ½ cup chicken stock or water
- 2 teaspoons cornstarch
- 2 teaspoons soy sauce
- 2 teaspoons black or balsamic vinegar
- Vegetable oil for frying
- Salt to taste
- 1 tablespoon garlic, coarsely chopped
1. Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
2. In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
3. Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
4. Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Chinese, Vegetarian, Vegetarian Dishes
Northeastern Potato, Eggplant and Peppers (di San Xian). To import, drag image to your MacGourmet recipe box.