Sautéed Vegetables | Chef John’s Cooking Class

This is a great dish that is full of nutrition and is very healthy. Sauteed vegetables including eggplant and potatoes make the dish both hearty and refreshing.

SERVING: 3 People
TIME: 30 min
  • Deep Fry
  • 3 medium Potatoes
  • 2 large Eggplant
  • qt Corn oil for deep fry
  • Stir-fry
  • 1 tbsp Olive oil
  • 1 tbsp Mashed garlic
  • 1 tbsp Ginger, minced
  • 1 tbsp Green onion, chopped
  • 1 tbsp Shaoxing wine
  • ½ cup Salted chicken stock
  • tbsp Light soy sauce
  • ¼ tsp Salt
  • tsp White pepper
  • 1 tsp Sweet black rice vinegar
  • ¼ tsp Sugar
  • 1 large Green pepper
  • 1 medium Red pepper rings
  • 2 tbsp Potato starch slurry (1 to 2 ratio of cornstarch to water)
  • 1 tsp Sesame oil
Step 1
Step 1
Step 1
Wash potato and eggplant, then roll-cut into chuck pieces. Cut green pepper into triangle-shaped pieces. Cut red pepper into small circles.
Step 2
Step 2
Step 2
In a large cooking pot over high heat, heat enough oil to 350°F/180°C. Deep fry potato and eggplant respectively for 2-3 minutes until golden. Remove from oil and drain. Note: The oil temperature can not be lower than 350°F/180°C when deep fry eggplant. Otherwise, eggplant pieces will absorb oil and become very greasy.
Step 3
Step 3
Step 3
In a cooking pan over medium heat, add oil, minced green onion, minced ginger, and minced garlic, stir fry until fragrant. Then add chicken broth, soy sauce, salt, ground white pepper, Zhenjiang vinegar, sugar, potato, eggplant, green bell pepper, and red pepper, stir fry and mix well. Then add the slurry, gently stir until thicken and evenly coated. Drizzle sesame oil in the end. Note: After adding slurry, don't stir too much, otherwise, the eggplant pieces will break.
Step 4
Step 4
Step 4