Ingredients:
Eggplant,potato,green bell pepper,red bell pepper,scallions,ginger,garlic.Seasonings:soy sauce,sugar, salt, cooking wine, water, water starch, sesame oil, Doubanjiang (optional).
Method:
Prepare the ingredients.Peel and dice the potato.Wash the long eggplant, remove the stem, and cut it into cube shapes.Remove the stems and seeds from the green and red peppers, then cut them into triangular pieces.Blanch the eggplant and potatoes in a microwave for 2-3 minutes on high power.
Drain and fry the eggplant briefly (about 1 minute), then continue frying the potatoes until they are slightly golden (about 2 minutes).
Fry the green and red peppers for about 20 seconds.
Remove the fried eggplant, potatoes, and peppers from the pot and set aside.Prepare a small bowl with soy sauce, sugar, salt, cooking wine, water, and water starch to make the thickening sauce.Heat some oil in a wok over high heat until it is 70% hot. Add minced scallions, ginger, and half of the garlic, stir-fry until fragrant; then add a little Doubanjiang (optional).Add the fried potatoes, eggplants, and peppers to the pan, stir-fry for about half a minute.
Pour in the prepared thickening sauce and stir-fry over high heat for 1 minute. Sprinkle with the remaining garlic before serving.Tip:Oven-baking the eggplant and potatoes reduces their oil absorption and shortens frying time.Water starch can be made using 5 grams of cornstarch mixed with 30 ml of water.This dish is best stir-fried quickly, so it's recommended to prepare the sauce in advance.
4 Fried eggplant, potato, and green and red peppers are removed and set aside.
5 Take a small bowl and pour in some soy sauce, sugar, salt, cooking wine, water, and cornstarch to make the sauce.
6 Leave a little oil in the pot, heat it over high flame until the oil is 70% hot, then add minced and ginger and half of the garlic, stir-fry until fragrant, then add a small amount of Sichuan and stir evenly (Sichuan can be omitted).
7 Add the fried potato slices, eggplant pieces, and green and red peppers, stir-fry for half a minute.potato slices,
8 Finally, pour in the prepared sauce, quickly stir-fry over high flame for 1 minute. Sprinkle the remaining garlic just before serving.



Tip:
Tip:◎Oven-roasted eggplant and potato do not absorb much oil.
and the frying time is significantly reduced.◎Cornstarch can be used,corn5 grams with 30 ml of water to make it.
◎This dish is stir-fried quickly over high flame, so it's best to prepare the sauce in advance.