Di san xian

Method

1. 1 Cut the eggplant into cubes, then toss with salt for 15 minutes and squeeze out the excess water; the eggplant will absorb much less oil once it has released its water.
2. 2 Pan-fry diced potatoes with 20 ml of oil for 10 minutes, then cover and cook for 4 minutes until tender.
3. 3 Add the eggplant to the pan and continue pan-frying for another 8 minutes, stirring every 2 minutes to brown the cut side.
4. 4 Add bell peppers and minced garlic and stir-fry for 90 seconds.
5. 5 Pour in the soy sauce mixture with oyster sauce, sugar, and cornstarch, then stir for 1 minute until thickened — this version uses only 30 ml of oil compared to the traditional deep-fried version.