Di san xian (potato, eggplant and pepper stir fry)

Peel the potatoes and cut into roughly three by one-and-a-half-inch wedges with the rolling cut: knife at a 45 degree bias, slice, turn 90 degrees, slice again, and work around.

Rinse the potatoes thoroughly for three to five minutes to remove surface starch, then soak at least twenty minutes until frying.

Deseed the chilies or bell peppers, optionally remove the ribs, and cut on a bias into about one-and-a-half-inch diamonds.

Last, peel the eggplant if thick-skinned and rolling-cut it to the same size; toss with a splash of white vinegar if not cooking immediately.

Alternative: pan fry the vegetables in about half a cup of oil over medium-low, covered and flipped often.

Deep fry the potatoes from 120C over a medium-high flame about 12 minutes until slightly blistered and cooked through; then high heat until browned, about 2 minutes as the oil climbs back to about 180C. Drain on a paper towel lined plate.

Heat the oil to about 200C, with wisps of smoke, and fry the eggplant about 20 seconds; drain.

Fry the peppers in oil at around 185 with a quick stir and remove.

Heat the wok piping hot, shut off the heat, add about a tablespoon of oil and swirl; back on medium-high, fry the garlic, ginger and leek 30 seconds.

Pour a tablespoon of Shaoxing wine over the spatula and around the wok, mix, then a tablespoon of light soy sauce, then three quarters of a cup of water; bring to a simmer.

Season with half a teaspoon each of dark soy sauce, salt and sugar and an eighth teaspoon MSG or bouillon powder; dissolve about 15 seconds.

Add the potatoes and mix, then the eggplant, peppers and the extra minced garlic; drizzle in a slurry of a tablespoon cornstarch and a tablespoon water, and once thickened take off the heat.