12 ounces potatoes

12 ounces eggplant

1 medium green pepper

1 tablespoon minced garlic

2 cups vegetable oil

Sauce

1 tablespoon soy sauce

2 tablespoons Shaoxing cooking wine

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 cup vegetarian stock or water

Peel the potatoes and cut into irregular pieces about the size of a chestnut. Soak them in water and set aside.

Remove the stem and cut the eggplant into the same irregular pieces as the potatoes. Set them aside.

Cut the bell pepper into irregular shapes of about one-inch square. Set them aside.

Mix all the ingredients for the sauce together in a small bowl and set aside.

Heat the vegetable oil in a wok until just about the smoking point or about 375^. F.

Drain the potato pieces and pat dry with a paper towel. Drop them into the hot oil and fry until golden brown or about 10 minutes. Remove from the oil and set aside.

Fry the eggplant pieces until they are just beginning to brown or about 7 minutes. Remove from the oil and set aside.

Remove all but one tablespoon of the oil from the wok. Return the wok to the heat and add the minced garlic and stir-fry until fragrant or about 30 seconds.

Add the pepper pieces and stir-fry for about one minute.

Add the fried potatoes and eggplant pieces to the wok and stir-fry for about 15 seconds.

Add the sauce mixture to the wok making sure the cornstarch is completely mixed in the liquid.

Continue to stir-fry until the sauce thoroughly coats all the ingredients or about 30 seconds.

Plate and serve immediately.

Written by: Kian Lam Kho