「Three-Layered Stir-Fry」

Ingredients and amounts

• 200g eggplant
• 150g potato
• 3-4 green chili peppers
• 8g cornstarch

Step-by-step method

1. 1

   Step 1

   Wash the potato, eggplant, and green chili peppers.

2. 2

   Step 2

   Peel the potato.

3. 3

   Step 3

   Cut the eggplant and potato into irregular 15g chunks.

4. 4

   Step 4

   Tear the green chili peppers along the grain into pieces about 25% larger than the potato and eggplant chunks.

5. 5

   Step 5

   Remove as much moisture from the chili peppers as possible using paper towels or air-dry for 30 minutes.

6. 6

   Step 6

   Cut 5g scallion into 0.5cm pieces. Mince 15g garlic into two 7.5g portions. Mince 5g ginger.

7. 7

   Step 7

   In a bowl, combine 10ml light soy sauce, 10g sugar, 8g cornstarch, and 80ml water. Stir thoroughly and set aside.

8. 8

   Step 8

   Heat the wok and add 150ml oil.

9. 9

   Step 9

   Add the potato chunks and fry for 3-4 minutes until golden brown and easily pierced with a chopstick.

10. 10

    Step 10

    Remove the potato and leave the oil in the wok.

11. 11

    Step 11

    Add the eggplant chunks and fry for 2-3 minutes until softened, edges are slightly charred, and excess oil is released.

12. 12

    Step 12

    Remove the eggplant and leave any remaining oil in the wok.

13. 13

    Step 13

    If there is no oil left, add 15ml oil.

14. 14

    Step 14

    Add the chili pepper pieces and fry for about 15 seconds until the edges blister. Immediately remove and drain the oil from the wok.

15. 15

    Step 15

    Reheat the wok and add 15ml fresh oil.

16. 16

    Step 16

    Add 5g scallion, 5g ginger, and 7.5g garlic. Stir-fry over medium-low heat until fragrant.

17. 17

    Step 17

    Add 15ml doubanjiang (fermented chili bean paste). Reduce to low heat and stir-fry until the oil turns red and aromatic.

18. 18

    Step 18

    Pour in the prepared sauce bowl. Immediately increase to high heat and stir rapidly to prevent burning. After about 10 seconds, the sauce will bubble and thicken.

19. 19

    Step 19

    Immediately add all the reserved potato, eggplant, and chili peppers.

20. 20

    Step 20

    Stir-fry for 20 seconds until the sauce evenly coats the ingredients.

21. 21

    Step 21

    Turn off the heat, sprinkle in the remaining 7.5g garlic, toss to combine, and serve.