Thursday, August 04, 2011

Stir-fried Potato, Eggplant and Long Beans

I saw this delicious dish at Echo’s Kitchen and can’t wait to try it out. Since I am not a fan of green peppers I replaced it with green beans. I did some minor changes to it to suit my taste. The dish turns out really good even though there is no meat in it. The next time I cook this I will add some tofu to it. This will make a great vegetarian dish too. All you have to do is replace the chicken stock with water and the oyster sauce with mushroom sauce.

From My Kitchen Snippets

2 Japanese eggplants – cut into chunks
2 medium size potatoes –cut into chunks
10 long beans – into 1 ½” length
1 medium size onions – cut into chunks
2 bird eyes chilies
2 cloves garlic
1 1/4 cups chicken stock
1 tsp corn starch + 1 tbsp water – mix well


1 tbsp oyster sauce
2 tbsp light soy sauce
½ tsp sugar
Salt to taste

1. Heat up some vegetable oil in a wok, and shallow fried the potatoes until lightly brown. Do the same to the eggplants and long beans. Remove and drain the oil on paper towels.
2. Remove the oil and leave about 1 tbsp of it. Stir fry the onion, garlic and chilies until lightly brown and fragrant. Add in the potatoes, eggplants and long beans back into the wok. Add in the chicken stock and all the seasonings. Stir well and bring it up to a boil.
3. Cook for 3 minutes or until potatoes soften. Check seasonings and add in the cornstarch. Continue to stir until sauce thickens. Dish out and serve with rice.


Angie's Recipes said...

A simple but really tasty vegetable stir-fry.

Anonymous said...

This look like a dish I would like to eat since I am cutting down on meat. How did you get the eggplants to be in such vibrant purple colour? Mine always turn brown when I cook it.


MaryMoh said...

Simple and delicious. Love it...mmmm

Healthy and Homemade said...

What a yummy veggie dish. SO much better than steamed broccoli and carrots =)

Shereen said...

4-5 years back, in Malaysia, a version of this dish seems to be very popular but they cooked it in sambal sauce and some restaurant even do it with XO sauce.If done this way, I can makan nasi with just this

anymz said...

Terima kasih sudi dtg ke dapur saya.:)
menu ni sesuai untuk di jadikan menu diet..biasanya i goreng eggplant tu dgn cili padi dan ikan bilis..makan pedas2 tapi tidak sesuai di masak cara begitu masa bulan puasa ni..
i simpan dulu resepi ni ya..boleh cuba nanti.

Otai chef said...

Good day, its look nice and simple also colourfull, is good for supper ( sahur )

Zurin said...

Hi Gert, about the fruit shredder on my can get it at Daiso. I bought it at Vivahome in Jln Loke Yew but is not very convenient to go there. Then I went to Daiso and saw it there. Hope that helps :))


Elin said...

Gertrude...I like dishes like this..simple and yet tasty :) yea me too would add tofu to it...perfect vegetarian dish and healthy too :)

Jeannie said...

Not unlike the 4 veg dish..have always love that so this should be very delicious too!

ICook4Fun said...

Angie, yes it is :)

Sue, my eggplant always turn brown too until Echo Kitchen told me in order to retain the purple color you have to fried it first.

Mary, me too :)

Healthy and Homemade, ha ha maybe the next time you can stir-fry your veggies rather than steaming it.

Shereen, I remember that dish. It called 4 Heavenly Kings. It's a combinations of 4 types of vegetables. mmm adding xo sauce to it sounds good. I am going to do that the next time.

Anymz, thanks for stopping by. This dish tak lah pedas sangat so boleh lah makan untuk berbuka puasa.

Resipe Masak Makan, thanks for stopping by.

ICook4Fun said...

Hi Zurin, thanks. I will check out Daiso and hopefully they still has it when I go back home :)

Elin, I just bought some tofu today and I am going to cook this again since I still have some eggplants.

Jeannie, yes I like the 4 veg dish too.

harleena said...

really simple yet delicious..