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Stir-fried Eggplant, Potatoes & Peppers (Di San Xian)

yield: 2 total time: 40 minutes
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Ingredients

  • 3 cloves garlic smashed and peeled
  • 2 scallions chopped
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons water
  • 2 Chinese eggplants long, cut on an angle into large bite-sized pieces
  • 1 large potato about 8 ounces, peeled and cut on an angle into large bite-sized pieces
  • 1/2 red bell pepper cut into large bite-sized pieces
  • 1/2 orange bell pepper cut into large bite-sized pieces
  • 4 tablespoons oil
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • salt to taste

Nutrition

  • Calories : 610 calories
  • Carbohydrate : 79 grams
  • Fat : 29 grams
  • Fiber : 22 grams
  • Protein : 11 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 1320 milligrams
  • Sugar : 17 grams
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