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Stir Fry Eggplant, Pepper & U.S. Potato Wedges

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Prep Method: Stir Fry


Main Dish

Prep Time

5 Mins

Cook Time

25 Mins


Serves 5


  • 280g Frozen U.S. potato wedges
  • 2 Tablespoons vegetable oil
  • 1 medium eggplant, cut into chunks
  • 1 Tablespoon spring onion, chopped
  • 1 Tablespoon ginger, julienned
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, cut into chunks


  • 1 Tablespoon oyster sauce
  • 1 Tablespoon soy sauce
  • 1⁄2 teaspoon chicken seasoning
  • 1 teaspoon brown sugar
  • 1 teaspoon corn starch
  • 100ml water


  1. Air-fry or bake frozen U.S. potato wedges at 356°F (180°C) for 15 minutes until crispy, then set aside.
  2. Heat 1 tablespoon of vegetable oil in a non-stick pan, add in eggplant and fry for 2 minutes.
  3. Add 2 tablespoons water, close the lid and let the eggplant cook on low heat for another 2 minutes, then remove from the pan and set aside.
  4. In the same pan, heat 1 tablespoon vegetable oil, then add the spring onions, ginger, and garlic and sauté for 2 minutes, until fragrant.
  5. Mix all the sauce ingredients in a small bowl.
  6. Add the eggplant and U.S. potato wedges followed by the sauce and stir for 1 minute.
  7. Add the green bell pepper and continue stir-frying until all the ingredients arewell coated with the sauce.
  8. The dish is ready to serve!


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