Chinese Eggplant Recipe (Stir Fry with Potatoes)
This Chinese eggplant recipe is based on stir fried eggplant, pepper and potato in a soy dressing, and can be served as a side!
Equipment
- Saucepan
- Whisk
Ingredients
For the Stir Fry
- 1 medium eggplant diced
- 1 tsp salt
- 2 tsp cornstarch
- ¼ cup sesame oil
- 1 medium potato diced
- 1 green bell pepper sliced lengthwise
- 2 green onion chopped
- 2 garlic cloves grated
- 2 tsp ginger grated
For the Sauce
- ¼ cup vegetable broth
- 6½ tsp tamari
- 1 tbsp white wine vinegar
- ½ tsp rice vinegar
- 2½ tsp coconut sugar
- ¼ tsp salt
- 1 tsp cornstarch
Instructions
- Add eggplant pieces into a large bowl and sprinkle with the 1 teaspoon salt. Cover it with enough water to submerge the eggplant, and soak it for 20 minutes. Then drain the water and dry the eggplant well with a cloth or paper towel. Sprinkle and mix the 2 teaspoons cornstarch to coat the eggplant.
- Whisk the sauce ingredients together in a separate bowl and set aside.
- Heat a pan over medium high heat with 4 tablespoons of oil. When it's hot, spread the eggplant pieces out into the pan, and cook them on both sides until they're golden brown. Lower the heat to medium if it starts to smoke. Remove from the pan once done, but keep the excess oil in there.
- Add the potatoes to the same dish. Cook the potatoes, spread out, until they begin to brown, flipping them on both sides. Once done, move it to the plate with the eggplant.
- If you don't have enough oil left - at least a teaspoon - then add a little bit in first. Otherwise, add in the green onion, ginger and garlic and sautee in the oil for a minutes. Whisk the sauce mixture again that you had made earlier (to avoid clumps) and pour it into the pan.
- Add the eggplant, potatoes, and bell pepper to the pan. Stir to evenly coat the sauce over the vegetables. Cook for a few minutes, covered, so the bell pepper can cook. Once it reaches your desired consistency, remove from the heat and serve hot as a side or a main meal.
Notes
Storage
- Store in an airtight container in the refrigerator for up to three days.