Northeastern Stir-Fried Vegetables
This delicious stir-fried eggplant, potato, and green pepper dish is a savory, satisfying meal that’s quick and easy to prepare. Tender eggplant and golden-brown potatoes are simmered to perfection, while crisp green peppers add a fresh crunch. The secret? Microwaving the potatoes first ensures they cook evenly, and a savory-sweet sauce made with soy sauce and sugar brings rich umami flavor. A simple starch slurry thickens the sauce, coating every bite in glossy, irresistible goodness. Perfect over rice or as a standalone side, this dish is a must-try for lovers of hearty, flavorful vegetables. Ready in minutes, it’s a weeknight-friendly recipe that doesn’t skimp on taste!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
eggplant🥩
potatoes🥩
green peppersThe sauce & seasonings
🧂
starch🧂
sugar🧂
soy sauceInstructions
1. Step 1
Cut the eggplant and potatoes into rolls, and cut the green peppers into pieces.
2. Step 2
Put the potatoes in the microwave on high heat for 2-3 minutes to make them easier to cook.
3. Step 3
Heat oil in a pan over high heat, add the potato cubes and fry until golden brown.
4. Step 4
Turn to low heat, add the eggplant, sprinkle 1/4 teaspoon of salt, cover the pan and simmer until soft. To avoid sticking, stir-fry occasionally.
5. Step 5
Add the green peppers, 1 teaspoon of sugar, and 1 tablespoon of soy sauce, stir-fry for a moment to let the potatoes and green peppers color and flavor.
6. Step 6
Mix the starch and water to make a starch mixture, and pour it in before serving to thicken the sauce.
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