@victor.wokmanyama: This is why eggplant tastes better in Chinese cooking 🍆🔥 Ingredients 2 eggplants (cut into chunks) 1 potato (cut into chunks) 1 pepper (cut into chunks) 4 cloves garlic (minced, divided) Cornstarch (for coating) Oil (for frying) Sauce 1.5 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp oyster sauce 1 tsp sugar 1 tsp chicken powder 2 tsp cornstarch 1/2 cup water Steps 1 Salt the eggplant and let it sit for 10 minutes to draw out moisture. 2 Mix all sauce ingredients until smooth and lump-free. 3 Lightly coat the eggplant with cornstarch, adding it gradually for a thin layer. 4 Heat oil to 150°C (300°F). Fry potatoes for about 3 minutes until golden. 5 Increase oil to 180°C (350°F). Fry eggplant until lightly crispy (in batches if needed). 6 Add potatoes and peppers back in, fry together for 30 seconds, then remove. 7 Leave a little oil in the pan. Cook half the garlic on low heat until fragrant. 8 Pour in the sauce, cook on high while stirring until thick and glossy. 9 Add everything back in and toss to coat evenly. 10 Finish with the remaining garlic and serve.

Victor Wokmanyama

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Sunday 03 May 2026 10:25:56 GMT