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Milk Street Recipe

Potato, Eggplant and Pepper Stir-Fry

40 minutes

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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

Tip

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

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