Chinese · beginner
Dongbei Savory Garlic Soy Potato And Eggplant Stir-Fry
Crispy golden potato cubes and soft Japanese eggplant tossed with green bell pepper in a sweet-savory garlic soy glaze.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet over medium-high heat.
- 02
Add potato cubes and shallow fry for 8-10 minutes, turning occasionally until golden brown and tender; remove with a slotted spoon.
- 03
Add eggplant chunks to the same skillet and shallow fry for 5-6 minutes until soft and caramelized; remove and drain.
- 04
Discard all but 1 tablespoon oil from skillet; add green bell pepper and minced garlic, stir-frying for 1 minute.
- 05
Pour in low-sodium soy sauce, dark soy sauce, and the cornstarch slurry, stirring until the mixture bubbles and thickens into a glossy glaze.
- 06
Return cooked potatoes and eggplants to skillet, tossing gently for 1 minute to coat thoroughly in garlic glaze before serving.
A LITTLE KITCHEN KNOW-HOW
Shallow-Fry Glazing
Pre-cooking hardy vegetables in hot oil to render crisped exteriors before tossing them in a thickened garlic sauce.
Notes from the kitchen
- Soak potato cubes in cold water for 5 minutes and dry thoroughly before frying to make them extra crisp.
- Eggplant absorbs oil quickly; keep heat medium-high so it sears quickly instead of becoming soggy.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
