Step 1: Boil Potatoes

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

• It's better if you can get Asian eggplants.

• Make sure to raise the oil temperature back to 370°F when switching between frying different ingredients.

• Stir the stir-fry sauce just before pouring it into the wok to ensure the cornstarch is well-mixed.

• Coating the eggplant with a starch and water slurry helps prevent it from turning dark in the air.

• Onion is used in this recipe to replace leek for a more intense flavor. If using leek, stir-fry it for only about 10 seconds.