Golden Trio Stir Fry with Potato Eggplant and Pepper

If you’re searching for a hearty, savory, and incredibly satisfying dish that feels like a warm hug in a bowl, you’ve just found your new favorite. This stir-fry, featuring what I like to call the “golden trio” of potato, eggplant, and green pepper, is a rustic and beloved classic that’s surprisingly simple to whip up at home. Ready in about 30 minutes, it’s perfect for a weeknight dinner yet special enough to impress guests. The magic of this dish lies in its incredible textures and harmonious flavors. The potatoes become tender and slightly crisp, the eggplant turns meltingly soft and creamy on the inside with a golden exterior, and the peppers add a fresh, vibrant crunch. All of this is brought together by a rich, savory, and slightly sweet garlic sauce that coats every single piece. Don’t be intimidated by the frying step; it’s the secret to achieving that signature restaurant-quality texture and is much easier than it sounds!

Before we get to the fun part, let’s gather our ingredients. This recipe uses common vegetables, but the combination is what makes it so special. I’ve included some easy-to-find alternatives to make your shopping trip a breeze.

For the Vegetables:

• 1 large potato (like a Russet or Yukon Gold), peeled
• 4 long, thin eggplants (often called Chinese or Japanese eggplants). If you can only find a large globe eggplant, use one and cut it into similar-sized chunks. They have more moisture, so the salting step is extra important.
• 6 small green peppers, or 2 large green bell peppers
• 1 scallion, finely chopped
• 8 cloves garlic, minced
• Cornstarch, a few tablespoons for coating
• Salt, for eggplant and to taste
• Cooking oil for frying (a neutral oil like canola, vegetable, or peanut oil works best)

For the Sauce:

• 1 tbsp light soy sauce (or regular soy sauce)
• 1 tbsp oyster sauce (vegetarian versions are excellent too)
• ½ tbsp dark soy sauce (this is mainly for color; you can substitute with a little extra light soy sauce if you don’t have it)
• 1 tsp sugar
• A pinch of white or black pepper
• A pinch of mushroom powder (optional). The original recipe uses Song Xian Xian, a mushroom-based seasoning that adds a deep umami flavor. You can find mushroom powder or seasoning at most Asian markets or online. If you can’t find it, the dish will still be delicious without it!

Time to start cooking! The key here is prepping everything first (a technique called mise en place) so that the final stir-fry comes together in a flash.

1. Wash all your vegetables thoroughly and have them ready.
2. Cut the eggplants into bite-sized, irregular chunks using a “rolling cut” (cut on a diagonal, roll the eggplant a quarter turn, and cut again). Place them in a bowl, sprinkle generously with salt, and toss to coat. Let them sit for about 10 minutes. This step draws out excess moisture and prevents the eggplant from soaking up too much oil.
3. Cut the potato into similar-sized chunks, just a little smaller than the eggplant pieces as they take longer to cook.
4. Cut the green peppers into chunks as well.
5. Finely chop the scallion and mince the garlic. Keep half of this mixture aside for the end.
6. After 10 minutes, rinse the salted eggplant under cold water to remove the excess salt. Squeeze the pieces gently to get rid of as much water as possible, then pat them dry. Sprinkle a few tablespoons of cornstarch over the eggplant and toss until each piece is lightly and evenly coated. This creates a fantastic crispy shell.
7. In a wok or a large, deep skillet, heat about an inch of oil over medium heat. When the oil is hot (a wooden chopstick will bubble when inserted), carefully add the potato chunks. Fry, stirring occasionally, until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
8. Turn the heat up to medium-high. Add the coated eggplant pieces to the hot oil. Fry until the surface is golden and crispy. This should only take a couple of minutes. Remove and set aside with the potatoes.
9. Finally, add the green pepper to the oil. They only need about 30 seconds to a minute to get a vibrant green color and slightly tender-crisp texture. Be careful not to overcook them! Remove and set aside.
10. Here are your beautifully fried potatoes, eggplant, and peppers, ready for the final toss.
11. Discard most of the oil, leaving about a tablespoon in the wok. Heat it over medium-high heat and add half of your minced garlic and scallion mixture. Stir-fry for about 30 seconds until fragrant.
12. Add the fried potatoes, eggplant, and green peppers back into the wok. Gently toss everything together.
13. In a small bowl, mix all the sauce ingredients (light soy sauce, oyster sauce, dark soy sauce, sugar, pepper, and mushroom powder, if using) with about two tablespoons of water. Pour this sauce over the vegetables and stir gently to coat everything evenly.
14. Toss in the remaining fresh garlic and scallion. Give it one final, quick stir, and it’s ready to serve! The final hit of fresh aromatics adds an amazing layer of flavor.

And there you have it—a stunning, glossy, and incredibly aromatic plate of Golden Trio Stir Fry! The moment you take your first bite, you’ll understand the magic. The savory-sweet sauce perfectly compliments the creamy eggplant, the tender potatoes, and the bright crunch of the peppers. It’s a true celebration of simple, earthy vegetables transformed into something extraordinary. This dish is best served hot with a side of steamed rice to soak up all that delicious sauce. I truly hope you give this recipe a try. It’s a staple in my kitchen, and I have a feeling it will become one in yours too. Let me know how it turns out in the comments below