Di san xian (stir-fried potato, eggplant and pepper)

Method

1. 1 Cut the potatoes and eggplant into bite-sized pieces, and break the bell pepper into large chunks.
2. 2 Fry the potatoes in hot oil for 5 minutes until golden brown, then remove from the oil.
3. 3 Fry the eggplant for another 3 minutes until softened, then remove and drain off excess oil.
4. 4 Drain off most of the oil, sauté the minced garlic for 30 seconds, then add the bell peppers and stir-fry for 1 minute.
5. 5 Add the potatoes and eggplant, season with soy sauce, oyster sauce, and sugar, then pour in the cornstarch mixture and stir for 1 minute until the sauce coats the potatoes and makes a glossy finish.

With an appliance

• Air fryer 39 min

  Replace steps 2 and 3: spray oil on the potatoes and eggplant, fry each batch separately at 195 degrees for 14 minutes, flipping at the 7th minute; steps 4 and 5 still involve sautéing the bell peppers and coating them with sauce in the pan.