Stir Fried Eggplant, Potato, and Green Bell Pepper Recipe

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.