Heat 100ml cooking oil in a wok until shimmering but not smoking. Add the potato pieces and fry on a medium high heat until browned on each side (about 4 minutes). Remove to a plate with a piece of kitchen roll.
Repeat with the aubergine, frying until brown (about 3 minutes) and remove to a plate. At this point the aubergine may have soaked up all the oil, in which case add some back into the wok.
Add the ginger, garlic and spring onion whites and stir fry until fragrant, then add the peppers.
Add the Shaoxing rice wine and keep stir frying for a minute, then add the potatoes and sauce mix. Cook for 5 minutes with the lid on, on a medium heat.
Add the aubergines and stir again, cooking for a further 6 minutes on a lower heat with the lid on, stirring occasionally. If it is looking dry, add 25ml of water each time. The sauce should be glossy and thick, not watery.
When the potatoes are tender, remove from the heat and garnish with the spring onion greens and coriander. Serve with Lee Kum Kee Chiu Chow Chilli Oil (optional) and steamed rice.
PREP TIME: 15MINS COOK TIME: 20MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
