Di San Xian (Three Treasures of the Earth)
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Ingredients
- 350 g aubergines, cubed
- 300 g waxy potatoes, diced
- 1 green pepper, sliced
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tsp caster sugar
- 1 tsp cornflour
- 300 ml vegetable oil for frying
Method
- 1
Pat the potato and aubergine cubes dry. Heat the vegetable oil in a wok to 180C and fry the potatoes for 4 minutes, until golden and just tender, then lift out.
- 2
Fry the aubergine in the same oil for 3 minutes, until golden, then lift out.
- 3
Pour off all but 2 tablespoons of the oil, then fry the garlic for 30 seconds until fragrant.
- 4
Add the green pepper and stir-fry for 2 minutes, until just softened.
- 5
Return the potato and aubergine to the wok with the light soy sauce, caster sugar and a splash of water.
- 6
Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until everything is glossy and well coated.
- 7
Serve with steamed rice.
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