Home-style Stir-fry-three Fresh Vegetables with Less Oil
1.
Wash the eggplant hob and cut into pieces
2.
Cut the potatoes into pieces, soak them in water to remove excess starch
3.
Green peppers are also cut into pieces
4.
Sugar, starch, light soy sauce, dark soy sauce, salt and water, make the sauce
5.
Pour an appropriate amount of oil in the pan, fry the potato pieces until golden on both sides.
6.
The eggplant is also softened in the pan
7.
Put oil in another pot, pour in the minced garlic and shallot and saute until fragrant
8.
Add potato wedges and eggplant and stir fry
9.
Add green and red peppers (there is half of the red peppers at home, so I put them in together, the color is better), stir-fry for 1-2 minutes, pour in the sauce and stir-fry a few more times
10.
Perfectly out of the pot
Tips:
The ratio of light soy sauce to dark soy sauce must be larger than dark soy sauce, otherwise it will be dark and unsightly if over-colored. Adjust the ratio according to your own taste. When frying potatoes and eggplants, pay attention to medium and small fires. I'm confused, don't watch the pot while playing with your phone
