Braised Eggplant and Potato
Hot Dishes

Braised Eggplant and Potato

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Eggplant and Potato

About This Recipe

This crispy yet tender Stir-Fried Eggplant and Potatoes is a savory delight that brings together the best of both vegetables in a rich, flavorful sauce. Golden-fried potatoes and eggplants are stir-fried with aromatic scallions and garlic, then coated in a glossy, umami-packed glaze made with soy sauce, sugar, and a hint of cornstarch for the perfect thickness. The potatoes turn slightly crisp on the outside while staying soft inside, while the eggplants soak up the delicious sauce for a melt-in-your-mouth texture. Quick and easy to make, this dish is a comforting, satisfying side or main that pairs perfectly with steamed rice. The secret? Frying the veggies separately ensures ideal texture, and the cornstarch slurry gives the sauce a restaurant-quality finish. A must-try for lovers of hearty, homestyle stir-fries!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • Eggplants 200g
  • Potatoes 200g
The aromatics
  • Scallions 2 stalks (约30g)
  • Garlic 2 cloves (约5g)
The sauce & seasonings
  • Cornstarch 1 tbsp

menu_book Directions

1
Step 1
Wash the eggplants and potatoes, then cut them into pieces.
2
Step 2
Pour an appropriate amount of cooking oil into the pot, and when the oil is 70% hot, add the potatoes and fry until they are golden yellow and slightly transparent, then remove them for later use. Next, add the eggplants to the pot and fry until they are golden yellow, then remove them for later use.
3
Step 3
Re-add a small amount of oil to the pot, it is recommended not to use the oil used for frying earlier, stir-fry the scallions and garlic, add the fried eggplants and potatoes, stir-fry, then add soy sauce, sugar, and salt, and stir-fry. (Note: I mixed the soy sauce, sugar, and salt in a bowl and then added them.)
4
Step 4
When it is almost cooked, add the water mixed with cornstarch and cook over high heat to thicken the sauce.

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