Treasures Of The Earth (Chinese Stir Fry) - cooking recipe

Ingredients

1 eggplant
1 medium potato
2 green bell peppers
5 tablespoons oil, separated
2 garlic cloves
2 green onions
2 tablespoons soy sauce (to taste)
1 teaspoon sugar
2 tablespoons water, separated
1/2 teaspoon cornstarch

Preparation

peel potato and wash eggplant and bell peppers.
cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
poor 2 T oil into a pan to heat over medium high heat.
stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
transfer the veggies to the plate with the potatoes.
add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).
add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.