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Potato Eggplant Stir Fry


2 medium Chinese eggplants pinch salt 2 red potatoes, cut into 1/2 inch thick slices 2-3 cups cooking oil 1 cloves garlic, fine chopped 1 small green bell pepper, sliced into chucks 3 tablespoons Ying’s Stir Fry Sauce


1. Cut eggplant into thick wedges and sprinkle salt on eggplant wedges. 2. Heat 3 cups of oil over medium-high heat in a wok or pan. When oil is hot enough (it sizzles once you place eggplant in the oil), lay in eggplant and deep-fry for 3 minutes or until browned. Drain eggplant on paper towel and set aside.

3. Then deep fry potato slices for 2-3 minutes or until browned.

4. Reserve 1 tablespoon oil in the wok. When oil is hot add garlic. Stir for a few seconds, and then add green bell pepper, stir-fry for 30 seconds, then stir in the eggplant, potatoes and Ying's Stir Fry sauce. Stir fry for another 30 seconds.

Serve over rice. Enjoy!

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