Dongbei Stir-Fried Eggplant, Potato and Bell Pepper (Di San Xian, 地三鲜)
The Mala MarketIngredients
For the Vegetables
- 4–5 small Japanese eggplants or 1 medium-sized globe eggplant (10 ounces / 300 grams total)
- 2 teaspoons cornstarch
- 2 medium waxy potatoes (about 9 ounces / 250 grams)
- 1 green bell pepper
- 4 garlic cloves
- 1 teaspoon minced ginger
- 1 scallion, green and white parts (roots and damaged ends removed)
- 2 cups vegetable oil
For the Sauce
- 2 teaspoons cornstarch
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon white sugar
- ½ teaspoon dark soy sauce
- ¼ teaspoon kosher salt
Instructions
- Remove the eggplants’ stems and roll-cut the fruit into 1½-inch pieces, then transfer them to a medium bowl. Add the cornstarch and 1 teaspoon of water to the eggplant and toss so they combine and coat the eggplant. Peel the potatoes, cut in half lengthwise and then cut them crosswise into 1-inch pieces; set aside. Stem and deseed the green bell pepper, then cut it into triangle-shaped pieces; set aside. Mince the ginger and garlic; thinly slice the scallion.
- In a small bowl, mix the cornstarch, light soy sauce, oyster sauce, sugar, dark soy sauce and salt with ½ cup of water until smooth; set the mixture aside.
- Line a tray or plate with paper towels. Heat the oil in a wok or deep pot to 320°F (160°C). Add the potatoes to the oil and fry for 5–6 minutes, until they are golden and crisp. Remove the potatoes with a slotted spoon or spider and set them on the paper towels to drain.
- Raise the oil temperature to 355°F (180°C). Add the eggplant and fry it for 2–3 minutes (up to 4 minutes for a globe eggplant), until the edges have started to brown and the pieces are soft enough to poke through with a chopstick; do this in batches if needed to keep the wok from being crowded. Remove the eggplant and set it on the paper towels to drain.
- Turn off the heat under the wok, then add the bell pepper and fry it in the residual heat for 1 minute. Remove it from the oil and set it on the paper towels to drain. Pour the oil out into a heat-proof container and wipe the wok clean.
- Add 1 tablespoon of the oil back into the wok and heat it over medium-high. (You can discard the rest of the oil.) Add the ginger, scallion and half the garlic and stir-fry everything for 30 seconds, until fragrant. Lower the heat to medium, stir the sauce mixture, and pour it into the wok. Simmer everything for about 1 minute, until the sauce has thickened. Add the fried potatoes, eggplant and bell pepper and toss everything together for 2 minutes, until the vegetables are evenly coated and glossy.
- Add the remaining garlic, toss the mixture for 30 seconds, then remove it from the heat.
Notes
Pan-Frying Alternative: If you prefer not to deep fry, pan fry each vegetable separately: the potatoes in 2 tablespoons oil (about 10 minutes, until golden), the eggplant in 1 tablespoon oil (about 10 minutes, until soft) and the bell pepper in the oil left over from the eggplant (about 2 minutes, until lightly charred). Then proceed with Step 6.