Di San Xian

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 medium potatoes
• 2 green peppers
• 2 medium eggplants
• 1/3 onion
• 3 big garlic cloves
• 5 slices ginger (optional)
• 1/2 cup olive oil
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon chicken bouillon
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• black pepper

Recipe

• 1 wash all the vegetables thoroughly.
• 2 peel and dice potatoes to 1/2 inch length
• 3 core and roughly dice green peppers.
• 4 cut ends off egg plant. cut lengthwise; dice roughly.
• 5 chop up the onion and garlic.
• 6 heat up oil in wok on high.
• 7 when oil is very hot, add potatoes and stir constantly until golden.
• 8 more oil may be added throughout the cooking process at any time.
• 9 remove potatoes with slotted spoon.
• 10 in same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown.
• 11 remove vegetables from oil.
• 12 fry the onion and garlic in just a little oil.
• 13 when onion looks transparent, add 1/2 cup of water.
• 14 add the soy sauce, bouillon and sugar.
• 15 add corn starch diluted in a bit of cold water; stir.
• 16 add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken.
• 17 add pepper to taste.
• 18 serve hot over rice.