Eggplant, Crispy Potato, and Bell Pepper Stir-Fry

• 4 tablespoons vegetable oil divided
• 1 medium potatoes peeled and slice into 1/4-inch thick rounds or pieces
• 1 medium eggplant with peel, cut into 1/2-inch pieces
• 1 medium green bell peppers seeded, and tear or cut into 1/2-inch pieces
• 3 cloves garlic crushed or thinly sliced
• 1 teaspoon ginger minced
• 2 each scallions, spring or green onions sliced, plus more for serving
• 1/2 tablespoon black bean sauce or to taste, I used Lee Kum Kee black bean-garlic sauce
• 1/4 teaspoon sesame oil
• 1/2 teaspoon rice vinegar
• 2 tablespoons cilantro for serving

1. In a wok or a nonstick skillet, heat 1 tablespoon vegetable oil over medium hight heat until hot.
2. Add the eggplant pieces, stirring often, and cook for about 5 minutes or until soft and browned.
3. Transfer onto a plate and set aside.
4. Add another 2 tablespoons oil into the same wok or skillet.
5. Add the potato rounds or chunks, stirring occasionally, and cook until the potatoes are soft and golden-brown, about 8 minutes or longer.
6. Place onto the same plate with eggplant.
7. Set aside.
8. Add 1/2 tablespoon oil into the same wok or skillet, stir in the bell peppers, and cook until the peppers start to become soft but still crunchy, 2 to 3 minutes.
9. Transfer onto the same plate.
10. Add the remaining 1/2 tablespoon oil into the wok or skillet over medium-high heat.
11. Add the garlic, ginger and scallions, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.
12. Return all the cooked veggies back to the pan, add all the seasoning ingredients to your taste.
13. Cook for about 2 minutes until well combined and heated through.
14. Serve hot with rice and top with scallions and cilantro.

vegetable oil, potatoes, eggplant with peel, green bell peppers, garlic, ginger, scallions, black bean sauce, sesame oil, rice vinegar, cilantro

Taken from recipeland.com/recipe/v/eggplant-crispy-potato-bell-pep-54167 (may not work)