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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash all the vegetables thoroughly. | 2. Peel and dice potatoes to 1/2 inch length | 3. Core and roughly dice green peppers. | 4. Cut ends off egg plant. Cut lengthwise; dice roughly. | 5. Chop up the onion and garlic. | 6. Heat up oil in Wok on high. | 7. When oil is very hot, add potatoes and stir constantly until golden. | 8. More oil may be added throughout the cooking process at any time. | 9. Remove potatoes with slotted spoon. | 10. In same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown. | 11. Remove vegetables from oil. | 12. Fry the onion and garlic in just a little oil. | 13. When onion looks transparent, add 1/2 cup of water. | 14. Add the soy sauce, bouillon and sugar. | 15. Add corn starch diluted in a bit of cold water; stir. | 16. Add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken. | 17. Add pepper to taste. | 18. Serve hot over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3			-	-	-	-
green pepper	2			59.6	13.8272	2.5628	0.5066
eggplant	2			-	-	-	-
onion	1/3			21.3333	4.9813	0.5867	0.0533
garlic clove	3	big		-	-	-	-
ginger	5	slices		8.8	1.9547	0.2002	0.0825
olive oil	1/2	cup		954.72	0.0	0.0	108.0
water	1/2	cup		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
chicken bouillon	1	tablespoon		16.02	1.0806	0.9996	0.8328
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.