Recipe- Stir-fried Eggplant Potato and Green Bell Pepper [Serves 4]

Date: 09 June, 2020
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Categories: Recipes
Recipe- Stir-fried Eggplant Potato and Green Bell Pepper [Serves 4]

Ingredients

  • 140g potatoes, peeled and cut into pieces
  • 140g eggplant, cut into pieces
  • 140g green bell pepper, cut into pieces
  • 1 Tbsp cooking oil

Sauce Mix

2 Tbsp Lee Kum Kee Premium Oyster Sauce

1 tsp Lee Kum Kee Pure Sesame Oil

1 tsp corn starch

4 Tbsp water

1 Tbsp minced garlic

Lee Kum Kee Sesame Oil Pure 207ml
Lee Kum Kee Sesame Oil Pure 207ml
Special Price £2.52 Regular Price £3.15
Click here for more details.
Lee Kum Kee Premium Oyster Sauce 255g
Lee Kum Kee Premium Oyster Sauce 255g
£3.50
Click here for more details.
Lee Kum Kee Premium Oyster Sauce 510g
Lee Kum Kee Premium Oyster Sauce 510g
Special Price £3.72 Regular Price £4.65
Click here for more details.
Lee Kum Kee Pure Sesame Oil 410ml
Lee Kum Kee Pure Sesame Oil 410ml
Special Price £5.32 Regular Price £6.65
Click here for more details.
Lee Kum Kee Minced Garlic 326g
Lee Kum Kee Minced Garlic 326g
£3.60
Weiyang Corn Starch 300g
Weiyang Corn Starch 300g
£1.65

Method

  1. Put the potatoes in a pot, bring to boil with medium heat for 10 minutes. Drain.
  2. Deep-fry eggplant and potatoes separately. Drain and set aside.
  3. Heat oil and sauté garlic. Add bell pepper and stir-fry.
  4. Add fried eggplant and potatoes, stir in the sauce mix, and continue to cook until sauce is thickened.

Tips: Lee Kum Kee Premium Oyster Sauce can be substituted by Lee Kum Kee Panda Brand Oyster Sauce.