Eggplant, Crispy Potato, and Bell Pepper Stir-Fry Recipe

Name: Eggplant, Crispy Potato, and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil divided; 1 medium potatoes peeled and slice into 1/4-inch thick rounds or pieces; 1 medium eggplant with peel, cut into 1/2-inch pieces; 1 medium green bell peppers seeded, and tear or cut into 1/2-inch pieces; 3 cloves garlic crushed or thinly sliced; 1 teaspoon ginger minced; 2 each scallions, spring or green onions sliced, plus more for serving; 1/2 tablespoon black bean sauce or to taste, I used Lee Kum Kee black bean-garlic sauce; 1/4 teaspoon sesame oil; 1/2 teaspoon rice vinegar; 2 tablespoons cilantro for serving

Servings: persons

4 tablespoons vegetable oil divided
1 medium potatoes peeled and slice into 1/4-inch thick rounds or pieces
1 medium eggplant with peel, cut into 1/2-inch pieces
1 medium green bell peppers seeded, and tear or cut into 1/2-inch pieces
3 cloves garlic crushed or thinly sliced
1 teaspoon ginger minced
2 each scallions, spring or green onions sliced, plus more for serving
1/2 tablespoon black bean sauce or to taste, I used Lee Kum Kee black bean-garlic sauce
1/4 teaspoon sesame oil
1/2 teaspoon rice vinegar
2 tablespoons cilantro for serving

1
In a wok or a nonstick skillet, heat 1 tablespoon vegetable oil over medium hight heat until hot.
2
Add the eggplant pieces, stirring often, and cook for about 5 minutes or until soft and browned.
3
Transfer onto a plate and set aside.
4
Add another 2 tablespoons oil into the same wok or skillet.
5
Add the potato rounds or chunks, stirring occasionally, and cook until the potatoes are soft and golden-brown, about 8 minutes or longer.
6
Place onto the same plate with eggplant.
7
Set aside.
8
Add 1/2 tablespoon oil into the same wok or skillet, stir in the bell peppers, and cook until the peppers start to become soft but still crunchy, 2 to 3 minutes.
9
Transfer onto the same plate.
10
Add the remaining 1/2 tablespoon oil into the wok or skillet over medium-high heat.
11
Add the garlic, ginger and scallions, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.
12
Return all the cooked veggies back to the pan, add all the seasoning ingredients to your taste.
13
Cook for about 2 minutes until well combined and heated through.
14
Serve hot with rice and top with scallions and cilantro.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons vegetable oil divided, 1 medium potatoes peeled and slice into 1/4-inch thick rounds or pieces, 1 medium eggplant with peel, cut into 1/2-inch pieces, 1 medium green bell peppers seeded, and tear or cut into 1/2-inch pieces, and more.

Yes, Eggplant, Crispy Potato, and Bell Pepper Stir-Fry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant, Crispy Potato, and Bell Pepper Stir-Fry

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