Chinese Eggplant, Potato, and Bell Pepper Stir-Fry recipe - ingredients, nutrition and when to eat it
This Chinese home-style dish pairs eggplant, potatoes, and bell peppers stir-fried in a soy-based sauce with rice.
This Chinese home-style dish pairs eggplant, potatoes, and bell peppers stir-fried in a soy-based sauce with rice. The potatoes are tender and fluffy, the eggplant is soft, and the fresh aroma of bell pepper rounds it out. It makes a hearty lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 382g serving): 358 kcal · protein 5.9g · carbohydrate 39.6g · fat 20g · sodium 1480mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the potatoes into thin, evenly sized slices so they cook at the same rate in the pan.
Tips: Eggplant absorbs oil quickly, so cook it briefly over medium heat rather than stir-frying it over high heat for too long.
Tips: If the potatoes are still undercooked, add a tablespoon of water and cover the pan briefly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Eggplant — 0.5 pc
- Potato — 1 pc
- Green bell pepper — 0.5 pc
- Cooking oil — 1.5 Tbsp
- Garlic — 2 clove
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp
- Cornstarch — 1 tsp