Sauteed Potato, Green Pepper and Eggplant

Introduction:

This long title represents a Chinese dish that originated in the North-east of China. Its Chinese name is Di San Xian, which means literally “three fresh (vegetable) from the earth”.  Three of the vegetables are all very treasured by all people even all over the world.

When you come to a Chinese Northeastern restaurant, you will never be wrong if you order one because it is one of the representatives for this style of cooking. That’s what I always do. But today I don’t have to because I have come up with an authentic dish with the following recipe.

Ingredients:

Potato: 1 medium sized

Eggplant: 1 medium sized

Bell pepper: 1 medium sized

Seasonings:

Garlic: 1 clove

Salt: 4 g

MSG: 2 g

Vegetable soup stock: 2 tablespoons

Starch: 15 g

Soy sauce: 15 g

Vegetable oil: 30 g

Preparation Work:

1. Chop the potato and eggplant into pieces or blocks;

2. Break the bell pepper into pieces with hands;

3. Slice the garlic clove;

4. Make some thickener by mixing the vegetable soup stock, soy sauce, salt, MSG and starch together.

Cooking Steps:

1. Preheat the vegetable oil in the wok up to 70% hot;

2. Drop the potato and eggplant pieces, and strain them out of the oil when they are done by frying;

3. Drop the bell pepper pieces into the wok and strain them out after a few swing of the wok;

4. Leave a little oil in the wok, and preheat it;

5. Drop the garlic slices in and go to the next step when the garlic smell is set off;

6. Pour the thickener that you prepared in the last step of the Preparation Work section;

7. When the thickener gets thick and sticky, pour the fried eggplant and potato pieces into wok and stir fully;

8. Drop the fried bell pepper pieces in and stir the ingredients evenly when the thickener sticks to the potato and eggplant pieces;

9. Add in the MSG at last.

Cooking Tips:

30 g of vegetable oil is not enough to do some deep frying to the eggplant pieces and potato pieces. I knew this because I did that.

I found a solution to this and other frying jobs. Put the pieces in one by one and take them out in accordance with the rule of “first in, first out”. Things will be made much easier when you fry one piece after another. And you will find that you are consuming much less oil, too.

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