Three-Braised Delights (Potato, Eggplant, Green Pepper)

地三鲜

Three-Braised Delights (Potato, Eggplant, Green Pepper) — Home-styleHeilongjiang home cooking.

Ingredients

• Yukon Gold potatoes
• Chinese eggplant
• green bell peppers
• garlic
• light soy sauce
• Chinese black vinegar

Instructions

1. Heat 3 tbsp neutral oil in a wok over medium-high heat. Fry potato cubes in batches until golden and crisp-edged — about 3 minutes per batch. Drain on paper towels. (Potatoes float actively and bubble vigorously around edges)
2. Lower heat to medium. Add eggplant and fry until softened and lightly browned — about 2.5 minutes. Remove and drain. (Eggplant turns matte light brown; surface loses shine)
3. Pour off all but 1 tbsp oil. Add minced garlic and stir 15 seconds until fragrant. Add green peppers and stir-fry 1 minute until bright and slightly blistered. (Peppers glisten with oil but remain vivid green)
4. Return potatoes and eggplant to wok. Add light soy sauce and Chinese black vinegar. Stir constantly 1 minute until sauce coats everything evenly and begins to glaze. (Sauce transforms from liquid to glossy film on vegetables)
5. Taste and add a pinch of sugar (optional) to balance acidity. Serve immediately while hot and crisp-tender. (Steam rises in dense, fragrant waves)