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

1. Cut potatoes, bell peppers and eggplant into irregular chunks
2. Mix eggplant & starch in a bowl so the eggplants are covered in starch
3. Mix soy sauce, oyster sauce, sugar, salt, 1 tbsp of starch, pinch of salt and half a bowl of water, mix well
4. 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
5. Add garlic to wok, stirfry until fragrant
6. Add in the sauce, and the fried vegetables
7. 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

Materials

• 3 eggplants, sliced into thin strips
• 100g of ground meat (beef or pork or chicken or plant-based substitutes)
• 2 stalks of green onion, minced
• 2 slices of ginger, minced
• 3 cloves of garlic, minced
• 2 hot peppers, minced
• 1 tbsp of sweet bean pastew
• 2 tbsp of soy sauce
• 1 tbsp of vinegar
• 1 tbsp of oyster sauce
• 1 tbsp of sugar
• 1 tbsp of starch
• half of bowl of water
• lots of cooking oil

Instructions

1. Mix the ‘fish sauce’: mix the following in a bowl: soy sauce, vinegar, oyster sauce, sugar, starch and water
2. Add above average amount of oil to pan, turn the heat to high, add in the sliced eggplants and cook until it turns a bit yellow, set aside
3. Add the ground meat, stir fry until cooked
4. Add in green onion, ginger, garlic, and hot pepper, stir fry until aromatic
5. Add in sweet bean paste, mix well
6. Add in eggplant + fish sauce, mix well
7. Cook until fish sauce is reduced, plate when the sauce is thick

Comments

As with some of the other recipes here, this can easily switch between vegetarian versus non-vegetarian depending on what ground pork you use. I personally think beyond beef ground beef works just fine (even better, tbh) as a vegetarian substitute.

Asian (I guess Chinese, at least) eggplants are long and thin. American eggplants are much larger and rounder. I think the Asian variety works a lot better for this dish because the texture of eggplant skin + meat is preserved on each slice. But the American variety probably works fine.

Source

Originally from here