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Dongbei disanxian stir-fries potato, eggplant, and green pepper in a savory sauce. A vegetarian, healthy family dish that's fresh, satisfying, and full of flavor.
Peel the potatoes and cut them, along with the eggplant and green bell pepper, into evenly sized bite-size pieces for uniform cooking.
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the potato pieces and stir-fry for 3-4 minutes until golden on the edges but not fully cooked; remove from the pan and set aside.
Add the remaining 2 tbsp vegetable oil. Stir in eggplant and sauté over medium heat, stirring frequently to avoid sticking, for 5-6 minutes until softened.
Return the potatoes to the pan, add garlic and scallion, and toss for 1 minute for aromatics to release their fragrance.
Add green bell pepper and stir-fry for 2 minutes over medium-high heat. Mix in soy sauce, dark soy sauce, sugar, salt, and water. Toss everything together and continue to cook for another 2-3 minutes until vegetables are just tender and the sauce coats them evenly.
Check for doneness — vegetables should be cooked through but still hold their shape. Adjust seasoning if necessary, and serve hot.
