Stir Fried Eggplant, Potato and Pepper

Stir Fried Eggplant, Potato and Pepper

This savory stir-fry combines tender eggplant, hearty potatoes, and vibrant peppers for a dish bursting with flavor and texture. The eggplant and potatoes are first simmered to perfection, creating a melt-in-your-mouth consistency, while the lantern and green peppers add a fresh, crisp contrast. A rich, umami-packed sauce—made with oyster sauce, soy sauce, and a hint of sugar—coats every bite, tying the ingredients together beautifully. Quick and easy to prepare, this recipe delivers restaurant-quality taste with simple techniques. The final touch of scallion segments adds a bright, aromatic finish. Perfect as a side or main dish, this stir-fry is a delicious way to enjoy garden-fresh vegetables in a satisfying, home-cooked meal.

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
eggplant
200g
🥩
potatoes
200g

The aromatics

🧅
lantern pepper
150g
🧅
green peppers
100g
🧅
scallion
50g

The sauce & seasonings

🧂
salt
1/2 tsp
🧂
sugar
1 tsp
🧂
oyster sauce
2 tbsp
🧂
soy sauce
1 tbsp
🧂
water
2 tbsp
🧂
cornstarch
1 tsp
🧂
cooking oil
2 tbsp

Instructions

1. Step 1

Step 1
Cut the eggplant into rolling knife blocks and soak them in water. Remove the seeds from the lantern pepper and cut it into blocks. Peel the potatoes and cut them into slices. Heat a wok with a moderate amount of oil, then add the drained potatoes and eggplant. Stir-fry for a while, cover the lid, and simmer for one minute. Flip them over and simmer again, keeping the medium fire until the potatoes and eggplant are cooked.

2. Step 2

Add the green peppers, turn to high heat, and stir-fry for one minute. Then pour in the sauce (made with salt, sugar, oyster sauce, soy sauce, water, and cornstarch) and add the scallion segments. Stir-fry for a few more times and serve.

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