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Potato, Eggplant and Pepper Stir-Fry
In the classic Chinese dish called di san xian, purple eggplant, yellow potatoes and green bell peppers are fried then tossed in a simple, lightly sweetened soy-based glaze-like sauce. The vegetables create an interesting textural combination of silky-soft, dense and starchy, and tender-crisp. Traditionally, each is deep-fried separately and brought together for saucing, but we’ve sped up and streamlined the cooking process so only the potatoes cook by themselves, and in a minimal amount of oil. If you can’t find Shaoxing wine, a type of Chinese rice wine, dry sherry is a fine substitute. Serve with steamed rice.
4
Servings
Don’t forget to pat the potatoes and eggplant dry before cooking. This helps to prevent the vegetables from sticking to the pan and also helps them brown.
40 minutes
Ingredients
-
2
tablespoons soy sauce
-
1
tablespoon Shaoxing wine OR dry sherry
Directions
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01In a small bowl, stir together ¼ cup water, the soy sauce, Shaoxing wine, sugar and cornstarch; set aside. In a 12-inch nonstick skillet over medium-high, heat 4 tablespoons of oil until shimmering. Add the potatoes and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl.
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