Northeastern Potato, Eggplant and Peppers (Di San Xian)

1. 1

   Cut potatoes and eggplant into wedges about 3 inches long.

2. 2

   Cut peppers into pieces about 1 inch by 3 inches.

3. 3

   In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.

4. 4

   In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in.

5. 5

   Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch.

6. 6

   Drain on paper towels and sprinkle with salt.

7. 7

   Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact.

8. 8

   Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown.

9. 9

   Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.

10. 10

    Add half the liquid mixture.

11. 11

    Let simmer, stirring gently, until sauce is hot and thickened.

12. 12

    Taste vegetables for doneness; they should be tender but not mushy.

13. 13

    Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.