Main Ingredients:
Potato: 1; Eggplant: 2; Green Pepper: 1; Eggs: 2.
Additional Ingredients:
Scallions: as needed; Soybean Paste: 3 tablespoons.
Taste: Mildly Spicy; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Easy.
Detailed Steps for Making Potato and Eggplant Salad
Wash and steam the eggplant and potato until cooked.
While steaming the potato, prepare the sauce. If you have scallions, it’s best to use the white part of green onions to make the sauce. You can also choose to use regular onions. Chop the green pepper.
Heat the wok with some oil and fry the chopped scallions.
Add the chopped green and red peppers.
Add the soybean paste and stir-fry until well mixed.
Crack two eggs into the wok, scramble and cook until done.
Mix the steamed eggplant and potato with chopped cilantro and two tablespoons of the prepared egg sauce. It’s ready to serve!
