stir-fried eggplant, potatoes & peppers from thewoksoflife.com/

3 cloves garlic, smashed and peeled
2 scallions, chopped
1½ tablespoons cornstarch
3 tablespoons water
2 long Chinese eggplants, cut on an angle into large bite-sized pieces
1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
½ red bell pepper, cut into large bite-sized pieces
½ orange bell pepper, cut into large bite-sized pieces
4 tablespoons oil
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
½ teaspoon sugar
¼ teaspoon white pepper
½ teaspoon sesame oil
Salt, to taste

First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.

Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.

Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.