Treasures Of The Earth (Chinese Stir Fry)

1. 1

   peel potato and wash eggplant and bell peppers.

2. 2

   cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.

3. 3

   poor 2 T oil into a pan to heat over medium high heat.

4. 4

   stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.

5. 5

   while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.

6. 6

   add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.

7. 7

   transfer the veggies to the plate with the potatoes.

8. 8

   add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.

9. 9

   add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).

10. 10

    add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.

* Per serving · 4 servings · Values may vary.