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Tangy potato, eggplant stir-fry: In the Northeast region of China, potatoes are used in stir-fries and stews. Look for Chinese black vinegar in Asian markets, or substitute with balsamic vinegar. (Bill Hogan/Chicago Tribune) |
Note: In the Northeast region of China, potatoes are used in stir-fries and stews. Look for Chinese black vinegar in Asian markets, or substitute with balsamic vinegar. Inspired by a recipe in The New York Times.
Ingredients:
3 medium Yukon Gold potatoes, cut in 1/2-inch dice
1/4 teaspoon salt
1/2 cup chicken broth
2 teaspoons each: soy sauce, Chinese black vinegar, cornstarch
1 teaspoon sugar
2 to 3 tablespoons vegetable oil
1 red or green bell pepper, seeded, cut in 1/2-inch pieces
1 eggplant, peeled, cut in 1/2-inch dice
4 cloves garlic, finely chopped
1. Heat about 1 inch of water to a boil in a steamer; add potatoes. Steam potatoes until just tender, about 10 minutes. Sprinkle with salt; set aside. Meanwhile, mix broth, soy sauce, vinegar, cornstarch and sugar in a small bowl.
2. Heat a wok or large heavy skillet over high heat; add 2 tablespoons oil. Add peppers; stir-fry until edges start to turn brown, about 2 minutes. Transfer to a plate with a slotted spoon. Add eggplant to wok, adding 1 tablespoon oil if needed; stir-fry until softened, about 3 minutes. Add garlic; stir-fry, 1 minute.
3. Add potatoes and red pepper to wok; stir to mix. Add half of the soy sauce mixture; reduce heat to low. Simmer, stirring, until thickened, about 1 minute. Cook, slowly adding remaining soy sauce mixture, until vegetables are tender and sauce is reduced, 5 minutes.
Nutrition information:
Per serving: 149 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 25 g carbohydrates, 3 g protein, 304 mg sodium, 4.5 g fiber.
foods@tribune.com
Ingredients:
3 medium Yukon Gold potatoes, cut in 1/2-inch dice
1/4 teaspoon salt
1/2 cup chicken broth
2 teaspoons each: soy sauce, Chinese black vinegar, cornstarch
1 teaspoon sugar
2 to 3 tablespoons vegetable oil
1 red or green bell pepper, seeded, cut in 1/2-inch pieces
1 eggplant, peeled, cut in 1/2-inch dice
4 cloves garlic, finely chopped
1. Heat about 1 inch of water to a boil in a steamer; add potatoes. Steam potatoes until just tender, about 10 minutes. Sprinkle with salt; set aside. Meanwhile, mix broth, soy sauce, vinegar, cornstarch and sugar in a small bowl.
2. Heat a wok or large heavy skillet over high heat; add 2 tablespoons oil. Add peppers; stir-fry until edges start to turn brown, about 2 minutes. Transfer to a plate with a slotted spoon. Add eggplant to wok, adding 1 tablespoon oil if needed; stir-fry until softened, about 3 minutes. Add garlic; stir-fry, 1 minute.
3. Add potatoes and red pepper to wok; stir to mix. Add half of the soy sauce mixture; reduce heat to low. Simmer, stirring, until thickened, about 1 minute. Cook, slowly adding remaining soy sauce mixture, until vegetables are tender and sauce is reduced, 5 minutes.
Nutrition information:
Per serving: 149 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 25 g carbohydrates, 3 g protein, 304 mg sodium, 4.5 g fiber.
foods@tribune.com
