I did fry the veggies in my wok and used 4 tbsp. EVOO. To make it healthier I will stir-fry/saute them in a skillet and use less oil next time! I mostly changed the method of preparation and cooking and was specific about the ingredients I used.

• 3 garlic cloves smashed and peeled – I finely chopped them
• 2 scallions, white and green parts, chopped
• slurry of 3 tbsp. water and 1-1/2 tbsp. cornstarch
• 2 long Chinese/Japanese eggplants, cut on an angle into large bite-size pieces (I substituted 4 mini eggplants) 
• 1 large russet potato, peeled (I did not peel), cut in half lengthwise and cut on an angle into bite-sized pieces
• 1/2 red bell pepper, cut into large bite-sized pieces
• 1/2 orange bell pepper, cut into large bite-sized pieces
• you could also add a minced jalapeno to kick it up 
• 4 tbsp. oil – I used EVOO 
• 1 tbsp. Shaoxing wine
• 2 tbsp. light soy sauce (being salt sensitive I will use low sodium soy sauce)
• 1/2 tsp. sugar
• 1/4 tsp. white pepper
• 1/2 tsp. sesame oil
• kosher salt to taste (when soy sauce is an ingredient I never add more salt)

An hour before you cook there are a few things you can do. As eggplants are 80-90% water the slices should be salted lightly on both sides and allowed to sit on the counter for 30 minutes to draw out some of the moisture. Pat both sides dry.

If you want you can then soak them in a layer of buttermilk for 30 minutes or so to tenderize them. The mini eggplants I used as a substitute for the Japanese eggplants don’t have as many seeds as the larger varieties and won’t be as bitter. As eggplants act like a sponge they will absorb the buttermilk and help with the frying process. Remove and dry as much as possible. 

This is the two-step process I used for the eggplants. Honestly, I don’t know if this all worked but the eggplant was delicious. Cooking in a skillet would allow me to control the amount of oil.

Cut up the orange and red peppers and set aside. Make your slurry in a small bowl (be sure to stir) and combine all the seasonings in another bowl. I peeled and finely chopped my garlic and set it aside.

Prepare the potato while the oil heats up; I also blot the potatoes dry. Cook for around 10 minutes or until they are nicely browned, turning often. Add the two peppers and cook for another minute or two. Remove with a slotted spoon to a paper towel lined bowl and set aside.

Remove the eggplant slices from the buttermilk and blot them fairly dry with paper towels. Add to the wok/skillet and cook until nicely browned. You can occasionally cover the wok with a lid to ensure the eggplant is cooked through. Remove and add to the other veggies.

Add the garlic to the wok (or skillet) and cook briefly; add all the rest of the veggies. Next add the Shaoxing wine mixture; stir well. Finally, add the slurry and scallions. Stir to combine all the veggies with the sauce. I served it with Gandy Dancer Rice.

Recipe by cookingwithauntjuju.com