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1
peel potato and wash eggplant and bell peppers.
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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.
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3
poor 2 T oil into a pan to heat over medium high heat.
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4
stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
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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.
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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.
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7
transfer the veggies to the plate with the potatoes.
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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.
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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).
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10
add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.
