Stir Fried Eggplant, Potato & Bell Pepper (地三鲜)

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  COOK TIME

  Prep 15m • Cook 25m

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1. Chinese or Japanese eggplant

   2 medium (about 300 g total), unpeeled, cut into 3 cm chunks

2. Russet or Yukon Gold potatoes

   2 medium (about 250 g), peeled, cut into similar-sized chunks

3. Green bell pepper

   1 large (about 150 g), seeded, cut into 3 cm pieces

4. Garlic

   3 cloves, minced (divided)

5. Scallion

   1 tbsp,green part only, finely chopped

6. Light soy sauce

   1 tbsp

   Can’t find it? Try this one.

7. Oyster sauce

   1 tbsp, or vegetarian oyster sauce,

   Can’t find it? Try this one.

8. Sugar

   ½ tsp

9. Chicken-free bouillon or salt

   ¼ tsp (optional, omit if using regular oyster sauce)

   Can’t find it? Try this one.

10. Water

    ½ cup (120 ml)

11. Cornstarch

    1 tsp

12. Neutral oil (like canola or vegetable)

    ½ cup (for shallow frying; see tip for less-oil method)

1. Step 1: Cut and prep the vegetables

   Wash eggplant and leave skin on—it holds shape better. Cut all three vegetables into roughly same-sized chunks so they cook evenly.

   

2. Step 2: Fry potatoes until golden

   Heat ¼ cup oil in a deep skillet or wok over medium heat. Add potatoes in one layer (work in batches if needed). Fry 6–8 minutes, turning occasionally, until golden and just tender when pierced. Remove and drain on paper towels.

   

3. Step 3: Lightly coat and fry eggplant

   Toss eggplant with 1 tsp cornstarch (helps reduce oil absorption). Add more oil if needed, then fry eggplant 3–4 minutes until edges crisp and flesh softens. Drain.

   

4. Step 4: Blanch bell pepper briefly

   In the same oil (reduce heat if smoking), add bell pepper and stir 1 minute just to soften slightly. Remove and set aside with other veggies.（For convenience, I just tossed the bell peppers in right when the eggplant was almost done frying — and it works totally fine!）

   

5. Step 5: Make the sauce base

   Pour out all but 1 tsp oil. Add half the garlic and scallion, stir 20 seconds over low heat until fragrant. Give sauce mixture a quick stir and pour in. Simmer 1–2 minutes until slightly thickened. (The sauce is made by simply mixing together light soy sauce, oyster sauce, sugar, chicken-free bouillon, water, and cornstarch.)

   

6. Step 6: Combine everything and finish

   Add fried potatoes, eggplant, and bell pepper. Toss gently over medium heat for 1–1.5 minutes to coat and warm through. Turn off heat, sprinkle remaining raw garlic on top—this adds freshness.

   

7. Step 7: Serve right away

   Plate while hot. The dish loses texture if left sitting. Pairs well with plain steamed rice.

   

1. No deep fry? Roast instead: Toss potatoes and eggplant with 1 tbsp oil each, spread on separate baking sheets, and roast at 200°C (400°F) for 20–25 min until tender and edges browned. Skip the cornstarch.

2. Raw garlic at the end is traditional—it gives a bright lift that balances the richness. Don’t skip it unless sensitive to strong garlic.

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