50 minutes
A flavorful and colorful stir-fry featuring eggplants, potatoes, and bell peppers in a savory sauce.
tablespoons
teaspoons
Shaoxing Wine
tablespoons
teaspoons
Asian Eggplants, trimmed and roll-cut into bite-sized pieces
0 oz
Kosher Salt, for soaking eggplants
tablespoons
Russet Potato, cut into quarters lengthwise, then roll-cut into thick slices
0 oz
Sweet Bell Pepper, sliced lengthwise, then cut diagonally into bite-sized pieces
0 oz
Vegetable Oil, for frying
cups
Scallions, finely chopped
each
Garlic Clove, minced
each
1. Prepare the Sauce
Whisk together the soy sauce, sugar, Shaoxing wine, and potato starch in a small bowl until smooth and homogeneous.
2. Soak the Eggplants
Trim and roll-cut the eggplants into bite-sized pieces, then soak them in a medium bowl filled with water and 1 tablespoon of kosher salt for 15 minutes. After soaking, drain them well and pat them dry with a tea towel to remove excess moisture.
3. Prepare the Vegetables
Cut the russet potato into quarters lengthwise, then roll-cut each quarter into thick slices. Slice the bell pepper lengthwise, then cut those slices diagonally into bite-sized pieces.
4. Fry the Potatoes
Heat the vegetable oil in a wok to 320°F (160°C). Once the oil is hot, fry the potato pieces for 6-7 minutes or until golden and crispy. Use a slotted spoon or spider to remove the potatoes and drain them on paper towels.
5. Fry the Eggplants
Increase the oil temperature to 350°F (180°C) and fry the eggplant pieces for about 4 minutes until they are tender and slightly golden. Drain them on paper towels to remove excess oil.
6. Fry the Bell Peppers
Briefly fry the bell pepper pieces in the hot oil for about 1 minute, just until they begin to soften. Remove and set them aside.
7. Strain the Oil
Strain the remaining oil from the wok into a heatproof container, reserving just 1 tablespoon in the wok for the next step.
8. Stir-Fry Scallions and Garlic
Heat the reserved oil in the wok over medium heat, then stir-fry the finely chopped scallions and minced garlic for about 30 seconds, just until fragrant.
9. Combine and Simmer
Pour in the prepared sauce along with ½ cup of water, bringing it to a boil. Add the fried potato and bell pepper pieces, simmering them briefly for 2 minutes to allow the flavors to meld. Gently fold in the fried eggplant pieces and simmer for an additional 1 minute, letting the sauce reduce to a thick, glossy consistency.
Ensure fresh, crisp bell peppers, firm tofu, and the freshest corn. Mise en place is crucial for a smooth cooking process.
Heat the wok or frying pan to almost smoking to preserve texture and color, and to create char and wok hei.
Move ingredients quickly in the pan to ensure even cooking and prevent burning.
Achieve a balance of salty, sweet, and savory with quality soy sauce, a touch of sugar, and a splash of Shaoxing wine or dry sherry.
Serve stir-fries fresh out of the wok with a garnish of green onions or cilantro and optional red pepper flakes for heat.
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