Di San Xian

Ingredients

• 400 g Chinese aubergines
• 350 g floury potatoes
• 1 green pepper
• 1 red pepper
• 5 garlic cloves
• 2 spring onions
• 5 tbsp neutral oil
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp caster sugar
• 1/4 tsp ground white pepper
• 1/2 tsp toasted sesame oil
• 1.5 tbsp cornflour
• 3 tbsp cold water
• fine salt, to taste

Before you cook

• Cut the aubergine and potato into 3 cm chunks, rolling each one a quarter turn between cuts.
• Toss the aubergine with a good pinch of salt and leave it for 10 minutes, then pat it dry.
• Cut the peppers into pieces the same size as the potato.
• Smash the garlic cloves flat with the side of a knife.
• Slice the spring onions.
• Stir the cornflour into the cold water.

Steps

1. Heat 3 tbsp of oil in a wok over medium heat.
2. Add the potato and fry for 8 minutes, turning now and then, until golden and cooked through.
3. Add the peppers and fry for 1 minute.
4. Lift the potato and peppers out onto a plate.
5. Add the remaining 2 tbsp of oil and turn the heat to medium-high.
6. Spread the aubergine in a single layer and cover the wok for 1 minute.
7. Uncover, stir once, and cover again for another minute.
8. Repeat that twice more, until the aubergine is soft and collapsing at the edges.
9. Return the potato and peppers to the wok with the smashed garlic.
10. Pour the Shaoxing wine down the side of the wok.
11. Add both soy sauces, the sugar and the white pepper and toss for 30 seconds.
12. Raise the heat, stir the starch slurry and pour it in with the spring onions.
13. Toss for 30 seconds, until every piece wears a thin glossy coat.
14. Taste, add salt if it needs it, finish with the sesame oil and serve with plenty of rice.