I love eating this with rice, but I never understood why before. Now I do! It's incredibly delicious with rice. Adding some meat to the stew makes it even more fragrant and flavorful!
Materials
How to make Northeastern Chinese home-style dish: Eggplant and Potato Stew
The ingredients are roughly like this; adding some meat would be even better.
Prepare the ingredients: Cut the eggplant into triangular pieces, peel and cut the potatoes into triangular pieces, cut the green bell pepper into triangular pieces, smash the garlic cloves, and chop the cilantro into sections.
Heat oil in a wok, add eggplant and stir-fry until slightly browned.
Add potatoes 🥔, then add seasonings: half a spoonful of soybean paste, one spoonful of oyster sauce, a pinch of thirteen-spice powder, and two spoonfuls of light soy sauce (no need to add salt). Stir-fry briefly and mix well.
After stir-frying, add water (enough to cover the vegetables). Bring to a boil over high heat, covered, until it boils. Then reduce heat to low and add onions (or scallions) and garlic.
Press the potatoes down with a spatula; they're done when they're very soft and mushy. If they're not soft enough, add more water and simmer over low heat. Before serving, add MSG, cilantro, minced garlic, and chopped green onions. Leave a little broth for simmering rice.
It wasn't the most visually appealing dish, but it tasted absolutely delicious! It's incredibly good with rice! I could easily eat two bowls of rice with it.
Absolutely delicious when mixed with rice
