Eggplant, Crispy Potato, and Bell Pepper Stir-Fry
Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.
peeled and slice into 1/4-inch thick rounds or pieces
with peel, cut into 1/2-inch pieces
green bell peppers
seeded, and tear or cut into 1/2-inch pieces
crushed or thinly sliced
scallions, spring or green onions
sliced, plus more for serving
black bean sauce
or to taste, I used Lee Kum Kee black bean-garlic sauce
In a wok or a nonstick skillet, heat 1 tablespoon vegetable oil over medium hight heat until hot.
Add the eggplant pieces, stirring often, and cook for about 5 minutes or until soft and browned.
Transfer onto a plate and set aside.
Add another 2 tablespoons oil into the same wok or skillet.
Add the potato rounds or chunks, stirring occasionally, and cook until the potatoes are soft and golden-brown, about 8 minutes or longer.
Place onto the same plate with eggplant. Set aside.
Add ½ tablespoon oil into the same wok or skillet, stir in the bell peppers, and cook until the peppers start to become soft but still crunchy, 2 to 3 minutes.
Transfer onto the same plate.
Add the remaining ½ tablespoon oil into the wok or skillet over medium-high heat.
Add the garlic, ginger and scallions, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.
Return all the cooked veggies back to the pan, add all the seasoning ingredients to your taste.
Cook for about 2 minutes until well combined and heated through.
Serve hot with rice and top with scallions and cilantro.