Dì Sān Xiān

Xīnnián kuàilè ! 

It's soon the Chinese New Year and the perfect excuse to try some new vegetarian dishes from the Far East and this one ticks all the boxes!  I wonder why there aren't many Chinese dishes with potato in them as this was delicious and so comforting!

Ingredients
1 large potato, peeled and cut into bite-sized chunks
1 aubergine, cut into cubes
1 green pepper, cut into squares
2 garlic cloves, chopped
1 tbsp dark soy sauce
1 tsp sugar 
salt
vegetable oil
1 spring onion, sliced thinly (for garnish)

Method
Deep fry the potatoes and aubergine separately in a deep-frying pan until each golden brown. 
Remove from the oil and drain on kitchen paper. 

Then in a wok or large frying pan stir-fry the green peppers with a tablespoon of oil over a high temperature. After a few minutes, turn the heat down to medium and add the fried eggplant and potatoes to the green peppers, along with the soy sauce, chopped garlic, salt and sugar. Continue to stir fry for a few minutes. 

Taste and adjust the seasoning if needed.