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Shredded Potato Stir-Fried with Shredded Eggplant and Shredded Green Chili Exclusive
Three shreds — starchy potato, tender eggplant, and zippy pointed pepper — hit the wok together, emerging distinct yet harmonious. Quick frying keeps everything pleasantly toothsome while a simple soy seasoning lets each vegetable's character shine through.
Instructions
- 1
Prepare the ingredients. Shred the potatoes, eggplants, and chili peppers, and finely chop the garlic and green onions.
- 2
Add the shredded eggplant and shredded potato to the hot oil and stir-fry evenly.
- 3
Add the minced garlic and green onions and stir-fry until fragrant.
- 4
Add Sichuan pepper powder, salt, and MSG, and stir-fry evenly.
- 5
Finally, add the shredded hot peppers and stir-fry until cooked.
- 6
Finished product.
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Ingredients
Main Ingredients
- potato2 piece
- Eggplant2 piece
- chili pepper2 piece
- Sichuan pepper powderto taste
Auxiliary Ingredients
- Minced green onions and garlica pinch
Seasonings
- Saltto taste
- oilto taste
- MSGto taste