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Potato, eggplant, and green pepper are deep-fried and then braised in a savory garlic-soy sauce. This beloved vegetarian Northeast Chinese dish is a hearty family comfort food with bold, satisfying flavors.
Peel and cut potatoes into 1/2-inch thick wedges; soak in cold water for 10 minutes to remove excess starch, then drain well.
Cut eggplants into similar-size pieces as potatoes; sprinkle lightly with salt and let stand for 10 minutes, then pat dry.
Slice green bell pepper into bite-size pieces and mince the garlic.
Heat vegetable oil in a deep skillet over medium-high heat (350°F). Fry potatoes until golden and tender, about 5 minutes, then remove and drain on paper towels.
In the same oil, fry eggplants until browned and just soft, about 3–4 minutes, then drain.
Discard most oil, leaving about 1 tbsp in the pan. Add garlic and stir-fry over medium heat for 30 seconds until fragrant, then add green pepper and stir-fry for 1 minute.
Return potatoes and eggplants to pan. Combine soy sauce, sugar, cornstarch, water, and salt in a bowl and pour over vegetables.
Gently mix and braise everything on medium heat for 2–3 minutes, tossing to coat as sauce thickens. Serve hot.
