Materials
- 2 Potatoes
- 2 (small) Bell Peppers
- 2 Chinese eggplants
- 2 cloves of garlic, minced
- 2 tbsp of spoons of starch
- 4 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 1 tbsp of sugar
- pinch of salt
Instructions
- Cut potatoes, bell peppers and eggplant into irregular chunks
- Mix eggplant & starch in a bowl so the eggplants are covered in starch
- Mix soy sauce, oyster sauce, sugar, salt, 1 tbsp of starch, pinch of salt and half a bowl of water, mix well
- Add plenty of oil to wok, fry eggplant for 3 min, potatoes for 5 min (until the outside is crispy), bell peppers for 10 seconds
- Add garlic to wok, stirfry until fragrant
- Add in the sauce, and the fried vegetables
- Cook until the sauce thickens, then plate
Comments
Eggplants are known to soak up oil and become very oily. Covering them in starch prevent them from getting too greasy.
Sources
Originally from here