Chisanchi (Eggplant Appetizer with Potatoes and Peppers, in Chinese)

I suggest a hearty appetizer or a hot salad of eggplant, potatoes, and peppers, in a sweet and sour Chinese sauce – chisanchi. It is easy and quick to prepare.

Summary

Ingredients

• Eggplant – 1 pc.
• Potatoes – approximately the weight of eggplant (4 pcs.)
• Sweet pepper – 1 pc.
• Fresh hot peppers – 0.5 pcs.
• Garlic – 1 clove
• Coriander – 0.3333 teaspoon
• Fresh parsley – to taste
• Salt to taste
• Vegetable oil – for frying
• Soy sauce – 100-120 ml (if concentrated – 60 ml of sauce and 60 ml of water)
• Corn starch – 1 tbsp
• or potato starch – 0.5 tbsp
• Sugar – 2 teaspoon
• Apple cider or rice vinegar – 2 teaspoon

Instructions

1. Prepare eggplant, bell pepper, hot pepper, garlic.

   

2. Peel potatoes, prepare the necessary ingredients for the sauce.
3. Cut the eggplant into quarters 1 cm thick slices, salt, and let them stand for half an hour. Then rinse with cold water and squeeze.
4. Cut the potatoes into the same pieces (a little thinner) and rinse with cold water.
5. Cut the bell peppers into pieces.
6. Chop half of the hot pepper. (You can remove the seeds to make the dish less spicy.)
7. Mix together all the ingredients for the sauce: soy sauce (dilute concentrated soy sauce in half with water), sugar, vinegar, and starch. Mix well.
8. Heat the vegetable oil in a skillet. Fry sweet and hot peppers quickly, 3 minutes. Put on a paper towel in a plate.
9. Fry the potatoes in highly heated oil (add oil to the pan if necessary) until tender and golden brown. Do not stir frequently. Place the fried potatoes with the pepper.
10. Then fry the eggplant until golden brown.
11. When the eggplants are ready, put the potatoes and peppers in the pan with them. Heating can be reduced.
12. Grate garlic here, add coriander, parsley and stir in the cooked sauce. Warm-up for a couple of minutes.

    

13. This dish of eggplant, potatoes, and peppers, in a sweet and sour Chinese-style sauce, is ready.

Enjoy your meal!