Chinese Style Three Fresh Vegetables

Name: Chinese Style Three Fresh Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 servings
Ingredients: 1 pcs large potato (about 180g); 2 tablespoon Neutral Flavored Vegetable Oil; 1 pcs green pepper; 1 pcs Chinese eggplant (about 300g); 1 tbsp Cornstarch; 2 tbsp HEYDOH Classic Soy Sauce; 1 tablespoon dark soy sauce; 1 tablespoon granulated sugar; 1 tablespoon Cornstarch; 1 pinch Fine Sea Salt; 3 pcs Garlic, finely chopped; 2 inch Ginger, finely chopped; 2 tbsp toasted sesame oil; 12 tsp water

This recipe is adapted by Tea and Oranges’ amazing De San Xian recipe. I chose to cook the vegetable in the oven in batches so I do not have to fry them. With some planning, this dish is easy to clean-up and incredibly delicuous.

Allen_Lee

Prep15 min

Cook50 min

Total1 hr 5 min

Servings1

Difficultymedium

ChineseSidesVegetablesDinner / SupperLunch

Ingredients

1 pcslarge potato (about 180g)
2 tablespoonNeutral Flavored Vegetable Oil
1 pcsgreen pepper
1 pcsChinese eggplant (about 300g)
1 tbspCornstarch

2 tbspHEYDOH Classic Soy Sauce
1 tablespoondark soy sauce
1 tablespoongranulated sugar
1 tablespoonCornstarch
1 pinchFine Sea Salt
3 pcsGarlic, finely chopped
2 inchGinger, finely chopped
2 tbsptoasted sesame oil
12 tspwater

Instructions

1
Peel the potato and then dice into 2 inch cubes. Cut the eggplant into slightly bigger chunks, and then cut the green pepper into 2 inch squares then set aside.
2
Add the soy sauces, sesame oil and sugar to a bowl and mix until the sugar has dissolved. In a separate bowl, mix the cornstarch and water. Once the cornstarch has dissolved, add to the sauce and mix again. Set aside.
3
Heat the oven to 400 degrees. Toss the potato, green pepper and eggplant pieces in cornstarch and oil.
4
Put potato cubes on a large baking sheet and bake for about 20 minutes or until you can easily insert a fork into them. Take them out and put in a large bowl.
5
Put green pepper on the same baking sheet. Pop in the oven for about 10 minutes, until the pieces are nicely charred. Take out and put in the same large bowl with the potatoes.
6
Put the eggplant pieces on the same banint sheet. Put in the oven for about 10 minutes until soft. Remove and put in the same large bowl.
7
Pour off most of the oil from the wok, leaving about 2 tablespoons. Add the ginger and garlic to the oil and fry for about 30 seconds. Add the vegetables back into the wok and give it a couple of shakes, and then pour in the sauce.
8
Let the sauce heat up and bubble for 30 seconds or so, at which point it will start to thicken. Shake the pan to cover the vegetables in the sauce.
9
If serving with rice, spoon the rice into the base of a bowl and then spoon over the De San Xian.