Easy and Healthy Stir fry- Thai .
•1 potato (peeled and chopped) Extra virgin olive oil, S & P
•1 tbsp peanut oil and 1 tsp soy sauce
•3/4 cloves of garlic
•3 Eggplants cut in one inch sizes
•1bell pepper cut in thin strips
•½ cup rocket
Step by Step
Put potato pieces in a colander placed in the sink and let them drain at least 10 minutes, Cut eggplant into slightly-diagonal slices about 1 inch thick, cut the red bell pepper into thin strips, thinly slice green onion, and wash rocket leaves Mix with soy sauce..
Heat the dry wok over high heat for about one minute, add 2 tablespoons of the oil and heat one minutes more, then add the garlic cloves and cook just until they are fragrant, about 30-45 seconds. (Don’t let the garlic brown.) Remove garlic and discard.
Add the potato cubes, laying each on one of the larger sides so the potato is in a single layer. Cook over medium-high heat, turning often, until the potatoes are well-browned on all sides. Add the other tablespoon of oil and heat for about a minute, then add the eggplant slices and stir-fry about 4 minutes, or just until the eggplant is just starting to soften and brown. Add red pepper strips and stir-fry about 2 minutes more. Add the browned potato pieces back into the wok and cook for 1 minute to be sure the tofu is hot.
Add the sauce to the wok and cook the mixture for 2-3 minutes, stirring often so all the pieces of the vegetables get well-glazed with the sauce. Add the rocket and cook about 1 minute more. Serve hot.
This will keep overnight in the fridge and can be reheated in the microwave, but it’s best when it’s freshly made.