Northeastern Potato, Eggplant and Peppers (Di San Xian)

Ingredients

• 3 medium-size potatoes, like Yukon Gold, peeled
• 1 large eggplant, peeled
• 2 green bell peppers, stemmed and seeded
• ½ cup chicken stock or water
• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons black or balsamic vinegar
• Vegetable oil for frying
• Salt to taste
• 1 tablespoon coarsely chopped garlic

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    738 calories; 61 grams fat; 4 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 10 grams polyunsaturated fat; 44 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 6 grams protein; 0 milligrams cholesterol; 262 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
2. In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. 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. Drain on paper towels and sprinkle with salt.
3. Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
4. Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.

45 minutes