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.