Di san xian — aubergines, potatoes and peppers

Remove the pepper seeds. Trim and wash the spring onions. Wash and dry the aubergines and peppers. Peel the potato and cut the vegetables into bite-sized pieces. Peel and crush the garlic. Slice the spring onions. Mix the cornflour with the water in a small bowl.

Use for the recipe: half an orange pepper (prepare 1 orange pepper).

Use for the recipe: half a red pepper (prepare 1 red pepper).

Heat the oil in the wok over medium heat. Brown the potatoes for about 8 min, stirring, until tender. Add the peppers and stir-fry for 1 min. Set the vegetables aside, leaving the oil in the wok.

Spread the aubergines in the remaining oil. Cover for 1 min, uncover and stir. Repeat until the flesh is tender and lightly browned. Set aside with the other vegetables.

Briefly fry the garlic in the wok. Return the vegetables. Add the wine, soy sauce, sugar, pepper and sesame oil. Stir the cornflour mixture and pour it into the wok with the spring onions. Increase the heat and toss until the sauce coats the vegetables. Add the optional salt if needed and serve hot.