Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and cut into bite-sized pieces
- 1 medium-sized eggplant, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
4. Add potatoes and stir-fry for 5 minutes until slightly browned and tender.
5. Add eggplant, bell pepper, and onion. Stir-fry for another 5 minutes until vegetables are tender.
6. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 29g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Sweet potato can be used instead of regular potato.
- Green bell pepper can be used instead of red bell pepper.
- Hoisin sauce can be used instead of oyster sauce.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Substitute tofu for the potatoes for a vegetarian version.
- Add sliced beef or chicken for a meat version.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Make sure the wok or skillet is hot before adding the oil to prevent sticking.
- Stir-fry the vegetables quickly to retain their texture and color.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Chopped green onions or cilantro can be sprinkled on top for added freshness.
Pairings:
- Serve with a side of steamed bok choy or broccoli.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Chinese-style green beans
Troubleshooting advice:
- If the vegetables are sticking to the wok or skillet, add a splash of water or broth to create steam and prevent sticking.
Food safety advice:
- Make sure to wash and dry all vegetables before using.
- Cook the vegetables until they are tender and fully cooked to prevent foodborne illness.
Food history:
- Stir-frying is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients in a hot wok or skillet.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the soy sauce and oyster sauce, with a slight kick of heat from the ginger and garlic.
Serving suggestions:
- This dish can be served as a main course or as a side dish to a larger Chinese meal.
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Region: Chinese