Monday, 15 August 2011

Eggplant, Potato, Bean & Pepper Stir-Fry

Okay, the green beans are slowing down; really, they are. And other things are producing too. Our first eggplants, for instance!

This was inspired by some of the dishes a Malaysian-Chinese room-mate of mine used to make. He used potatoes more as a vegetable, while I had always used them as a starch. He would have served something like this with rice for sure, although I served it as-is with some pan-fried fish on the side. Every single veggie is from our garden, which is always a thrill when that happens.

This isn't exactly a stir-fry since it doesn't happen very quickly, but I don't know what you would call it. Close enough for me.

4 servings
40 minutes prep time

Eggplant Potato Green Bean Red Pepper and Onion Stir-Fry
Prepare the Veggies:
450 grams (1 pound) potatoes
250 grams ( 1/2 pound) green beans
250 grams (1/2 pound or 2 large) long Chinese eggplants
1 large onion
1 large red pepper

Wash the potatoes and cut them into chunks. Put them in a pot with water to cover, and bring them to a boil. Boil for 10 minutes.

Meanwhile wash, trim and chop the beans. Wash and trim the eggplants, and cut them into 1 cm wide slices. Cut the slices in half if they are large. Peel and chop the onion coarsely. Wash, trim, deseed and chop the red pepper into bite-sized pieces.

When the potatoes have boiled for 10 minutes, put the green beans in a colander, and drain the water from the potatoes over them to blanch them, but keep the potatoes in the pot so they are separate from each other. Rinse them both in cold water, and drain again.

Make the Sauce:
1 tablespoon peeled, minced ginger
4-5 cloves garlic, peeled and minced

2 teaspoons arrowroot or corn starch
2 tablespoons water
2 tablespoons rice vinegar
3 tablepsoons soy sauce
1 tablespoon Sucanat or dark brown sugar
1/4 teaspoon hot pepper flakes

The ginger and garlic don't exactly go into the sauce; peel them and mince them and set them aside.

Mix the remaining ingredients in a small bowl.

Finish the Dish:
3 to 4 tablespoons mild vegetable oil

Heat 2 tablespoons of the oil in a very large skillet. Add the potatoes and cook, stirring occasionally, for about 10 minute until they are lightly browned.

Add another tablespoon of oil, and the eggplants. Cook, stirring frequently, for another 5 minutes.

Add the onions, pepper, and green beans and a little more oil if needed, and cook for another 5 minutes, stirring frequently. Add the ginger and garlic, stir in well then add the sauce ingredients, still stirring. As soon as the sauce thickens - in moments - remove from the heat and serve.

Last year at this time I made Peach Jelly with Mint.


Jerry said...

I love this stir fry and will definitely make it soon! Especially, I love the part of 4-5 cloves of garlic. Knowing that you use Music garlic that comes to full bulb, about the size of pre-teen kid’s fist! I love this!!! BTW, were the potatoes from your raised bed?

Ferdzy said...

Hi Jerry, yes that's a lot of garlic but it's so fresh and good right now!

No, these were our early (determinate) Envol potatoes that came out of a regular bed. I should do a little post about them.