50 minutesA 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
