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Stir-Fried Eggplant, Potato, and Peppers

Name: Stir-Fried Eggplant, Potato, and Peppers
Cuisine: Chinese
Ingredients: 2 small Japanese eggplants, cut into matchstick length; 1 medium size potato, cut into wedges; 3-4 sweet peppers, chopped; 1 Thai chili, chopped; 3 cloves garlic, sliced; 3 slices ginger; 1 tablespoon soy sauce or tamari; 1/2 tablespoon sugar; a dash of salt; a dash of white pepper; 1/2 teaspoon cornstarch; 1/4 cup water

1-PotBudget CookingQuick & EasySkillet RecipeStir-fryVeganVegetarianComfort FoodMain DishesSauces and CondimentsEasy AppetizersEasy MealsFamily favouritesHealthyHealthy snacksDairy-freeChineseHalal

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Ingredients

2 small Japanese eggplants, cut into matchstick length
1 medium size potato, cut into wedges
3-4 sweet peppers, chopped
1 Thai chili, chopped
3 cloves garlic, sliced
3 slices ginger

Sauce

1 tablespoon soy sauce or tamari
1/2 tablespoon sugar
a dash of salt
a dash of white pepper
1/2 teaspoon cornstarch
1/4 cup water

Preparation

Mix the sauce ingredients with water until well combined and set aside
Soak cut potatoes in cold water for 5 minutes, then wipe them dry with paper towels
In a heated non-stick pan with oil, pan-fry potatoes until crispy and golden brown
Repeat the same for eggplant and set aside
To make the stir fry, add 2 teaspoons oil in a non-stick pan and sauté ginger, then garlic until aromatic
Pour in the sauce and let simmer until it thickens a bit
Add in the rest of the ingredients and give it a quick toss, then season accordingly if needed
Serve warm with rice

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