Step-by-Step Instructions

1. 1.Boil Potatoes

   Place whole potatoes in a pot of boiling water. Boil until you can easily stick a chopstick through them.

2. 2.Prep and Coat Eggplant

   While the potatoes are boiling, remove the heads from the eggplants and chop them into 1.5-inch blocks. In a large bowl, toss the eggplant pieces with 2 tbsp of corn starch until evenly coated. Then, mix in 2 tbsp of water to form a thin slurry; this will keep the surface from oxidizing and turning dark.

3. 3.Prep Peppers and Aromatics

   Remove the heads and seeds from the green bell peppers and cut them into 1.5-inch pieces. Finely chop the garlic and slice the onion.

4. 4.Prep and Coat Potatoes

   Once the potatoes are cooked, chill them, then peel and chop into 1.5-inch blocks. In a bowl, toss the potato blocks with 2 tbsp of corn starch until evenly coated.

5. 5.Prepare Stir-fry Sauce

   In a small bowl, combine all the ingredients for the stir-fry sauce: light soy sauce, dark soy sauce, chicken bouillon, sugar, hoisin sauce, ground pepper, vodka, corn starch, and optional salt. Mix well and set aside.

6. 6.Heat Oil for Frying

   Pour a generous amount of cooking oil into a deep pot or wok. Heat the oil to 370°F (188°C).

7. 7.Fry the Vegetables

   Fry the vegetables in batches. First, fry the eggplants for about 5 minutes until the outer starch layer is hardened, then remove. Second, ensuring the oil is back at 370°F, fry the potatoes for about 5 minutes until brown spots appear, then remove. Finally, fry the peppers for no more than 2 minutes until very lightly blistered, then remove.

8. 8.Stir-fry Aromatics

   In a large wok, bring it to high heat. Add a few tablespoons of the oil from the frying pot. Add the chopped garlic and onion and stir-fry for about 1 minute until the onions are cooked and fragrant.

9. 9.Combine and Add Sauce

   Add all the fried vegetables back into the wok with the aromatics. Stir to combine everything evenly. Give the stir-fry sauce a quick stir to recombine the cornstarch, then pour it over the vegetables.

10. 10.Finish and Serve

    Stir everything quickly until the sauce thickens, is evenly coated on all the vegetables, and the liquid is absorbed by the starch. Transfer to a serving plate, garnish with toasted sesame seeds, and serve immediately.