• 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


NY Times, adapted from Northeast Taste


4 servings


Asian : East Asian : Mongolian