Dinner · 30 min · chinese

Di San Xian

Chinese flavors, weeknight effort. Potatoes meets eggplant in a 30-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Potatoes
• 1 lb Eggplant
• 2 Bell peppers
• 4 cloves Garlic
• 2 tbsp Light soy sauce
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 2 Scallions

Steps

1. Cut the potato into thick wedges, the eggplant into chunks, and the peppers into squares. Toss the eggplant with salt and rest 10 minutes, then pat dry — this keeps it from drinking the whole wok of oil.
2. Fry the potato wedges in a shallow layer of hot oil 5 minutes until golden at the edges; remove. Flash-fry the eggplant 3 minutes until softened; remove.
3. Pour off all but 1 tablespoon of oil. Sizzle the garlic 20 seconds, then return all the vegetables with the peppers.
4. Stir the soy, sugar, and cornstarch with 1/4 cup of water and pour it in. Toss 2 minutes until the sauce turns glossy and clings to every piece.
5. Scatter with scallions and serve over rice. The name means three treasures from the earth — potato, eggplant, pepper — and together they eat like something far fancier.

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