This is a very traditional North Eastern Dish from China that I learnt from a friend. When I visited Malaysia last time, I made it for my family, to my surprise, everyone loves it! That in includes my brother who never fancy vegetarian dishes!
I promise mum that I will write a recipe on this dish as soon as I reach home, and here it is!
2-3 Japanese/Chinese Brinjal cut into big chunks
2 medium size Potato cut into big chunks
3-4 green chilli（I use horn chilli, hot banana works too）Discard seeds, and cut into pieces.
1 tbsp Chopped Spring Onion
1 tbsp minced Garlic
1 tsp Corn Starch
1 cup of water/chicken stock
1 tbsp Light Soy Sauce
Salt to taste
Sugar to taste
Clean all ingredients, cut brinjal and potato into big chunks, slice green chilli into big pieces. Mince garlic and chopped spring onion.
Heat up 2-3 inches of vegetable oil, and deep fried potatoes until its golden in colour, deep fried brinjal pieces too after that until the white part of brinjal turn golden colour too. Quickly stir and fry chilli pieces for like 30 seconds, this will retain the shines and crunchiness of Chilli.
Take out most of the oil from wok,leave only about 1 tsp in, add minced garlic and spring onion, stir it well until its fragrance. Add potato,brinjal pieces and chilli back into the wok, stir well, pour in water/stock, bring to boil, add soy sauce, sugar and salt, cook for 3 minutes. Taste it to see if the salt is right, use a little starch with water to thicken the sauce.
Sprinkle some chopped spring onion before serving. Its a very good vegetarian dish, its so tasty that make sure you cook enough rice for the meal !!
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