Crispy Eggplant, Potato & Pepper Stir-Fry
Dongbei di san xian — three treasures of Northeast China fried until golden and tossed in a savory-spicy glaze. Deep flavor, minimal ingredients, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 245
- Protein
- 4g
Ingredients
- 1 medium eggplant (about 12 oz) eggplant, cut into 1-inch cubes
- 2 medium potatoes (about 10 oz) waxy potato (Yukon gold or similar), cut into 1-inch cubes
- 1 large pepper (about 8 oz) bell pepper (red or green), cut into 1-inch squares
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili-garlic paste or gochujang
Instructions
- 1
Heat 1/4 cup neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add potato cubes and fry 6–8 minutes, stirring occasionally, until light golden and tender inside.
- 3
Add eggplant and bell pepper, stir, and fry 4–5 minutes until eggplant is soft and edges are golden.
- 4
Stir in soy sauce, vinegar, and chili-garlic paste; toss constantly for 1 minute until coated and fragrant.
- 5
Taste and adjust seasoning (add salt, pepper, or vinegar as needed). Transfer to a serving plate.
Tools you’ll need
- 12-inch skillet or wok
- chef's knife
- cutting board
- wooden spoon or spatula
- measuring spoons
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