Ingredients:
Potatoesone large, bell peppers two,eggplantone
Method:
Peel the potatoes, wash and cut into dice.Remove the stems from the bell peppers, remove the seeds, then cut into triangular pieces. Peel and wash the eggplant, then cut into 3-cm diamond-shaped pieces.
Chop the spring onion,ginger, and garlic.Light soy sauce, salt, sugar,chicken essence, cornstarch slurry,dashi (kombu broth)mixed together evenly.
Heat oil in a wok to six when the potatoes are fried until golden yellow. Coat the eggplant with some starch before frying until golden yellow. Quickly fry the bell peppers.
Leave a little bottom oil in the wok, add all ingredients, pour in the sauce and stir-fry. Add more oil for finishing.