Northeastern Chinese dishStir-fried Mixed Vegetables
1.PotatoOne,EggplantOne,Green pepperOne and a half, this is the amount tried for the first time, increase proportionally when familiar with it.
2. Cut potatoes into blocks or slightly thick slices according to preference; cut eggplants into dice not too small, slice green peppers, if aiming for aesthetics, cut them into rhombus shapes
3. Heat oil,Northeastern cuisineGenerally uses a lot of oil, consider this before eating.Oil is used to fry the potatoes, so add when the oil temperature reaches about 80C; for one potato, it takes approximately two and a half to three minutes, then remove. Add eggplant and generally let it fry until golden yellow, but I prefer to take out after around two to three minutes because overly soft is not desirable. Then add green peppers and immediately remove all ingredients into a bowl.
5. Drain the oil, then add a little more oil, stir-fry with scallions and garlic, minced if time allows.
6. Pour in the three vegetables, proceed as usual for stir-frying.
Soy sauce, rice wine,monosodium glutamatesalt, if using meat broth (such as frompig's rib souporbeef foot soup), add a spoonful but not too much. Cook for one minute on high heat, then add a little cornstarch (or starch in Southern China) and stir-fry briefly before serving.：http://edad.com.cn/datou/2004/09/blog-post_109429494840726147.htmAdd a spoon of broth, but not too much, and boil for one minute on high heat.Stir-fry briefly, then serve and enjoy.

Reference: http://edad.com.cn/datou/2004/09/blog-post_109429494840726147.htm