Di San Xian (Chinese Vegetable Stir-Fry)

Cut the potato into irregular chunks, leaving the skin on (wash well if dirty). Use the Chinese gundao rolling-cut technique, rotating the ingredient as you cut, to make even bite-sized pieces.

Place the cut potatoes in a heatproof container and microwave at 500W for 6-7 minutes. They are ready when a bamboo skewer slides in easily; if still firm, heat a little longer.

Cut off the eggplant stem, rotating it as if sharpening a pencil, then cut the eggplant into irregular chunks like the potato.

Remove the stems from the green peppers and cut each into about three irregular pieces. Set the cut vegetables aside, ready to use.

Make the combined sauce. Combine the soy sauce, sugar, water, and sake in a bowl and mix well so the sugar dissolves.

Heat a frying pan (a flat frying pan is fine, no wok needed) and add 3-4 tablespoons of oil. Add the microwaved potatoes and the eggplant and shallow-fry over medium heat.

Spread the eggplant out so the oil coats it well and cook slowly over medium heat for 5-6 minutes without adding more oil. Cook until the eggplant is meltingly soft and the potatoes are browned on the surface.

Once the eggplant skin wrinkles and the potatoes have browned in spots, add the green peppers. Coat them in the oil, and when their skin starts to shrink slightly, remove everything and drain off the excess oil in a colander.

Add about 2 teaspoons of oil to the same pan, turn the heat to low, and add the grated garlic and grated ginger. Then add the doubanjiang and douchi, lowering the heat as you slowly draw out the aroma.

Once the garlic, ginger, and douchi become fragrant, add the combined sauce and blend it in.

Return the drained vegetables to the pan and add a little water and just a touch of potato starch. Toss the pan a few times to coat everything in the flavor.

Finish with a light drizzle of sesame oil for aroma. Serve on a plate.