Aubergine, potato and pepper stir-fry

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥣170 g aubergine, chunky pieces
• 🥣⅛ tsp salt
• 🍚1 tbsp cornflour for coating
• 🥣250 g potato, peeled and cut into small chunks
• 🥬170 g green pepper, chunked
• 🥣Sauce: 1½ tbsp light soy sauce and 1 tsp dark soy sauce
• 💧Sauce: ½ tbsp unsalted stock instead of cooking wine
• 🍚Sauce: 1 tbsp cornflour
• 🍯Sauce: ¼ tsp each white pepper and sugar
• 💧Sauce: 75 ml water
• 🥣4 tbsp neutral cooking oil
• 🥣4 garlic cloves, minced
• 🥬1 spring onion, finely chopped

Let’s make it

1. Prepare the vegetables

   Salt aubergine and leave for 5 minutes, then coat with the tablespoon of cornflour. Cut potato chunks small enough to cook evenly. Mix sauce ingredients separately.

2. Cook in stages

   Heat oil in a wide frying pan. Fry potato over medium heat, turning, until golden and tender right through, then lift out. Cook pepper until lightly blistered and remove. Fry aubergine until golden outside and soft inside. Allow longer if any pieces remain firm.

3. Glaze everything

   Leave a thin film of oil in the pan and briefly sizzle garlic and spring onion. Stir the sauce again, add it over low heat and stir as it thickens. Return vegetables and toss until hot and coated. Add a spoonful of water if needed.

4. Serve while glossy

   Eat straight away with rice. Separate batches take a little patience, but give each vegetable its own texture.