Fried potato, green pepper and eggplant




A long eggplant

Two green peppers

A potato

A spoonful of oyster sauce

Three tablespoons soy sauce

A third of a teaspoon of salt

A third of a teaspoon of sugar

1/2 teaspoon dark soy sauce

Two teaspoons of starch

The onion in moderation

Three or four clove of garlic




Cut potatoes, eggplant, green peppers, onion and garlic into cubes.

Wash the potatoes and add a few drops of vinegar to the eggplant. (anti-oxidation blackening).


Boil the potatoes for about 5 minutes. The principle is that the chopsticks can be thoroughly pierced.



Remove the boiled potatoes. Coat potatoes and eggplant with dry starch (reduce oil absorption and keep them crisp).



Cover the potato and eggplant with starch and fry them in oil (heat up to 60%).


About 2-3 minutes later, add green pepper,  immediately all out.


Keep the oil in the pot, stir-fry the onion and garlic, add oyster sauce 2 spoons, light soy sauce 3 spoons, add half bowl of water, half spoon of dark soy sauce, a little salt, sugar 1 spoon, pour in the water starch, into the Fried food, stir fry, The fire dried the broth.


When blanching the potatoes, do not wait too long, just stick the chopsticks in. Cut the eggplant and add a few drops of white vinegar. This will prevent the eggplant from discoloration.

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