Ariso Recipes
Spicy Eggplant, Potato, and Pepper Stir-Fry
Last update date: February 24, 2012
Delight in the rich flavors of Roasted Fennel and Tomato Bisque. Roasted fennel and tomatoes blended to perfection, infused with herbs and cream. A comforting, creamy soup perfect for any meal.
50 minutes.
Chinese
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
To begin making the spicy eggplant, potato, and pepper stir-fry, prepare all the vegetables by chopping them into wedges and slices. keep the sauces ready on the side.
2
In a small mixing bowl, combine corn flour with 1 cup of water and mix well to form a slurry.
3
Add soy sauce, vinegar, and black pepper powder to the slurry. set it aside.
4
Heat sesame oil in a wok over medium heat. add the potato wedges, sprinkle some salt, and stir-fry with the wok partially covered until they are cooked through.
5
Once the potatoes are cooked, remove them from the wok and set aside.
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