Chinese name: 地三鲜 (dì sān xiān)
Characteristics: Sautéed Potato, Green Pepper and Eggplant is a fresh, salty dish with a touch of sweetness. The potato and eggplant are soft inside but crispy outside, while the green pepper adds extra color.
Sautéed Potato, Green Pepper and Eggplant is a home-style dish, representative northeastern Chinese. The Chinese name Di San Xian translates to 'earth three fresh', namely the 3 fresh ingredients - potato, green pepper and eggplant.
2 green peppers
chopped green onion
wet cornstarch (the proportion of the cornstarch and water should be 1:2)
Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.
A. Peel and dice the washed potatoes. Place onto a plate.
B. Wash and dice the eggplant. Place onto a separate plate.
C. Discard seeds from the green peppers, wash, clean and dice as well. Place onto a plate.
Step 1: Place a wok over high heat. Add some cooking oil and heat to 70 degrees centigrade (158 degrees Fahrenheit). Add the potato pieces and stir well until they turn golden and appear a little transparent. Remove them from the wok and reserve. Add the eggplant and fry until turn golden. Remove and reserve. Add the green pepper, stir-fry it for 2-3 seconds, remove and reserve.
Step 2: Leave some cooking oil in the wok, swirling to coat the sides. Add in the chopped green onion, ginger and garlic and stir-fry for 10 seconds until fragrant. Add the fried potato, green pepper and eggplant, and stir-fry them for 2-3 minutes.
Step 3: Add salt, white sugar, soy sauce and wet cornstarch, and stir-fry them for a further 20 seconds.
Turn off the heat and serve.