Di San Xian 地三鲜

Recipe by Jenny

Also called stir fried potatoes with eggplants. The unique flavours of these vegetables mix so well together that it tastes and smells very good too!  I can just eat this alone with rice ! Why not give it a try ?

[ Ingredients ]

2 large potatoes, cubed

1/2 red pepper

1/2 green pepper

1 eggplant cut into triangles

4 cloves chopped garlic

1 stalk chopped scallions

1 tbsp oyster sauce

1 tbsp soya sauce

1 tbsp knorr concentrated liquid chicken stock

1 tsp salt

1 tsp sugar

Pepper

1 tbsp cornflour mixed with 150 ml water

Oil for deep frying

[ Optional ] 

1 tsp dark soya sauce

Black Pepper

[Directions]

1. Boil cut potatoes for about 10 mins and strain it to dry
2. Heat up oil for deep frying
3. Deep fry potatoes for about 5 minutes, or until they are slightly browned. Remove the potatoes from the oil with a strainer
4. Deep fry egg plants until a little brown and remove them from the oil with a strainer
5. Deep fry red and green peppers for about 1 minute and remove them from the oil with a strainer
6. On a wok, heat up 1 tbsp of cooking oil and fry the chopped garlic and scallions until fragrant
7. Add potatoes, egg plants, red and green peppers
8. Add oyster sauce, soya sauce, salt, chicken stock, salt, sugar, pepper and cornflour and water (optional: dark soya sauce, black pepper)
9. Stir fry with high heat
10. Add about 50 ml of water around the circumference of the wok
11. Stir fry for about 20 secs and remove the vegetables from the wok
12. Serve with rice.

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