How to make it

1. This easy eggplant recipe combines the unique textures and flavors of eggplant, potato, and bell pepper into a delicious and satisfying stir-fry. The potatoes and eggplant are deep-fried to achieve a crispy exterior with a tender interior, while the bell pepper adds a fresh, slightly sweet crunch. Enhanced with Lee Kum Kee's Vegetarian Oyster Sauce and a touch of sesame oil, this dish is perfect for a quick and tasty weeknight meal. Enjoy it with steamed rice or noodles for a complete and nutritious dinner.

2. Preparation:

   • - Deep-fry the eggplant and potatoes separately until golden brown. Drain and set aside.

3. Cooking:

   • - In a large skillet or wok, heat 1 tablespoon of cooking oil over medium heat.
   • - Add minced garlic and sauté until fragrant, about 1 minute.
   • - Add the sliced green bell pepper and stir-fry for 2-3 minutes until slightly softened.

4. Combining Ingredients:

   • - Add the deep-fried eggplant and potatoes to the skillet.
   • - In a small bowl, mix 1 tsp. cornstarch with 4 Tbsp. water to create a cornstarch mixture.
   • - Pour the cornstarch mixture, 2 Tbsp. Lee Kum Kee Vegan Oyster Sauce, and 1 tsp. Lee Kum Kee Pure Sesame Oil into the skillet.
   • - Stir well to coat the vegetables and cook for another 2-3 minutes until the sauce has thickened and everything is well combined.

5. Serving:

   • - Transfer to a serving dish and enjoy hot with steamed rice or noodles.

   For more vegetarian recipes, visit Lee Kum Kee.