Stir-fried eggplant, potato & capsicum (Di san Xian)

Method

(Recipe created by chef Vincent Lim)

Mix the ingredients for the sauce together and set aside. 

Fill the pot with oil to fry the potato, capsicum, and eggplant separately.  

Don’t fry all the vegetables in one pot as some may take longer to cook. 

Heat 2 tbsp of cooking oil in your wok over high heat. Add the garlic, spring onion, and chilli. Stir for around 2 minutes, then mix in the sauce and cook for a further 2 minutes or until boiling. 

Add in cornflour and water mix and 1 tbsp cooking oil. 

Add the sauce, and then add the fried vegetables. Keep the fire on and stir the vegetables so they are well coated with the sauce. Transfer to a plate.