Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.
1, Cut eggplant, potato and green chilies into small chunks.
2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.
3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.
4, Pour the extra oil out. Add in green chili and onion (optional).
5, Stir fry till aromatic.
6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.
7, Sprinkle in chopped garlic and stir fry a bit.
8, Season with salt. If you want to color to be brighter, you can also use starch solution.