Eggplant, Crispy Potato, and Bell Pepper Stir-Fry

In a wok or a nonstick skillet, heat 1 tablespoons vegetable oil over medium hight heat until hot.

Add the eggplant pieces, stirring often, and cook for about 5 minutes or until soft and browned.

Transfer onto a plate and set aside.

Add another 2 tablespoons oil into the same wok or skillet.

Add the potato rounds or chunks, stirring occasionally, and cook until the potatoes are soft and golden-brown, about 8 minutes or longer.

Place onto the same plate with eggplant. Set aside.

Add 1/2 tablespoon oil into the same wok or skillet, stir in the bell peppers, and cook until the peppers start to become soft but still crunchy, 2 to 3 minutes.

Transfer onto the same plate.

Add the remaining 1/2 tablespoon oil into the wok or skillet over medium-high heat.

Add the garlic, ginger and scallions, stirring constantly, and cook for 40 seconds to 1 minute until very fragrant.

Return all the cooked veggies back to the pan, add all the seasoning ingredients to your taste.

Cook for about 2 minutes until well combined and heated through.

Serve hot with rice and top with scallions and cilantro.