Soak the potatoes in a bowl of cold water until ready to use.
Fill a bowl with 2 cups (16 fl oz/ 500 ml) water and add the eggplant (aubergine) and 1 teaspoon salt. Soak for 15 minutes.
Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Add the green bell peppers and deep-fry for about 15 seconds. Use a slotted spoon to carefully remove the peppers from the oil and drain on paper towels.
Drain and pat the potatoes dry with paper towels. Add to the oil and deep-fry for about 4 minutes until golden brown. Use a slotted spoon to carefully transfer the potatoes to a plate lined with paper towels.
Drain and pat the eggplants dry with paper towels. Heat the oil to about 350°F/180°C, or until a cube of bread browns in 30 seconds, add the eggplants, and deep-fry for 2 minutes. Use a slotted spoon to carefully transfer the eggplants to a plate lined with paper towels.
Combine the soy sauce, sugar, remaining 1/2 teaspoon salt, and cornstarch (cornflour) in a bowl and mix into a sauce. Set aside.
Pour out most of the oil, leaving about 1 tablespoon in the wok over medium-high heat. Add the ginger and garlic and stir-fry for 1–2 minutes until fragrant. Add the potatoes, eggplants, and green peppers, increase to high heat, and stir-fry for 1 minute.
Add the wine and sauce to the wok. Bring to a boil, stirring, for 30 seconds to thicken the sauce. Transfer to a serving plate and serve with rice.
Adapted from China: The Cookbook by Kei Lum and Diora Fong Chan (Phaidon, 2016)
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.