Eggplant and Potato Stir-Fry

Instructions

1. 1

   Wash and cut the eggplants into bite-sized pieces.

2. 2

   Peel and cut the potatoes into similar-sized pieces as the eggplants.

3. 3

   Mince the garlic and ginger, and slice the green onion.

4. 4

   Heat the vegetable oil in a large pan over medium heat.

5. 5

   Add the garlic and ginger to the pan and sauté for about 1 minute until fragrant.

6. 6

   Add the potatoes to the pan and stir-fry for about 5-7 minutes until they start to soften.

7. 7

   Add the eggplants to the pan and continue to stir-fry for another 5 minutes.

8. 8

   Pour in the soy sauce and oyster sauce, stirring well to coat the vegetables.

9. 9

   Cook for an additional 3-5 minutes until the eggplants and potatoes are tender.

10. 10

    Add the sliced green onion and stir well.

11. 11

    Season with salt and pepper to taste.

12. 12

    Serve hot and enjoy your Eggplant and Potato Stir-Fry.