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Eggplant, Crispy Potato, and Bell Pepper Stir-Fry

Eggplant, Crispy Potato, and Bell Pepper Stir-Fry Eggplant, Crispy Potato, and Bell Pepper Stir-Fry 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.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


4 tablespoons vegetable oil
1 medium potatoes
peeled and slice into 1/4-inch thick rounds or pieces
1 medium eggplant
with peel, cut into 1/2-inch pieces
1 medium green bell peppers
seeded, and tear or cut into 1/2-inch pieces
3 cloves garlic
crushed or thinly sliced
1 teaspoon ginger
2 each scallions, spring or green onions
sliced, plus more for serving
½ tablespoon black bean sauce
or to taste, I used Lee Kum Kee black bean-garlic sauce
¼ teaspoon sesame oil
½ teaspoon rice vinegar
2 tablespoons cilantro
for serving


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 34271% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 102%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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