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The braised vegetables in this recipe are potato, eggplant and green bell pepper. They are first cooked separately and then braised in a wok.
Recipe for “Peking braised vegetables” for 4 people:
-2 potatoes (about 300g in all) in pieces
-300g of eggplant pieces
-400g of green bell pepper pieces (without seeds)
-2 tablespoons finely chopped Chinese onion
-2 tablespoons chopped garlic
-2 tablespoons of clear soy sauce
-2 teaspoons of sugar
-2 tablespoons of oyster sauce
-2 tablespoons of Chinese cooking wine
-600ml of water
-2 good pinches of salt
-oil
Wash vegetables well. Cut the potatoes (with or without the skin). Over moderate heat, heat the wok with 2 tablespoons of oil. Add potatoes and cook on one side until colored.
Turn them over and cook the other side. When the second side is colored, remove from the wok and set aside.
Add again 2 tablespoons of oil and proceed in the same way with the eggplants.
Then with the peppers (always with a little oil!).
In the empty wok, over moderate heat, add 2 tablespoons of oil, the garlic and the spring onion. Cook to lightly brown.
Add water, clear soy sauce, oyster sauce, sugar, Chinese wine and salt.
Add the potatoes and cover the wok. After 10 minutes, add the eggplants. Cover again and cook for another 10 minutes. Finally add the green peppers. Cover and cook until water has evaporated and only a slightly thick sauce remains. Serve immediately.
