China · Dongbei
Potato, Aubergine and Pepper Stir-Fry
The best known dish from China's northeast: potato, aubergine and green pepper fried separately, then finished in a thick bean paste sauce.
The name literally counts the three vegetables of the earth, and the technique is what makes it famous. Each vegetable is fried on its own because they cook at different rates, then brought together in a sauce thickened with starch so it clings. It is restaurant food that moved into ordinary kitchens, and every household in the northeast has a version of it.
Ingredients
- aubergine200 g
- potato150 g
- green chili4 pieces
- cornstarch8 g
Directions
- 1
Wash the potato, aubergine and green chili.
- 2
Peel the potato.
- 3
Cut both the aubergine and the potato into irregular pieces of about 15 g.
- 4
Tear the green chili along its lines into pieces about 25 percent larger than the potato and aubergine.
- 5
Get as much moisture off the pepper surface as you can, or it will spit when fried. Kitchen paper or half an hour in the air both work.
- 6
Cut 5 g spring onion into 0.5 cm lengths, mince 15 g garlic and split it into two portions of 7.5 g, and mince 5 g ginger.
- 7
In an empty bowl combine 10 ml light soy sauce, 10 g sugar and 8 g cornstarch, add 80 ml water and stir thoroughly to make the sauce bowl.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.