Three earthly treasures

Ingredients

• 2 thin purple eggplants, cut in a rolling cut
• Salt
• 1 cup vegetable oil
• 1 large potato, cut in a rolling cut
• 1 green capsicum, cut in a rolling cut
• 2 slices ginger
• 3 garlic cloves, roughly chopped
• 2 tbsp soy sauce
• 1 tsp vegetable stock powder
• ½ tsp sugar
• 2 spring onions, thinly sliced
• 1 tsp sesame oil
• 1 tsp potato starch mixed with ¼ cup of cold water

Resting time: 30 minutes

Instructions

1. Salt the cut eggplants well and set aside to drain in a colander for 30 minutes. Rinse the eggplants and pat dry with paper towels.
2. Heat the vegetable oil in a small saucepan to about 160˚C and add the potato. Deep-fry the potato for about 5 minutes, or until cooked through and lightly browned. Remove from the saucepan using a slotted spoon to a tray lined with paper towels. Increase the heat of the oil to 180˚C and deep-fry the eggplant in batches until browned, then remove from the pan to the tray. Deep-fry the capsicum until softened, then transfer to the tray with the fried vegetables. Remove the pan from the heat.
3. Transfer 2 tbsp of the hot oil from the saucepan to a large frying pan or wok, then place the pan on medium-high heat. Add the ginger and garlic and stir-fry for 1 minute, or until fragrant, then add the fried vegetables along with the soy sauce, stock powder and sugar. Toss to combine, then add the spring onion and sesame oil. Drizzle in as much of the starch mixture as needed to thicken any sauces from the pan to a silky sauce, then remove from the heat and serve.

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