Di san xian (three treasures from the ground)

Peel the potatoes and roll cut into chunks; put in a pot with a few cups of water and cook over medium heat about 10 minutes, until halfway cooked with a little resistance to a fork.

Cut the green chilies into triangles and cut the red bell pepper; mince garlic and cut the white part of the scallions.

Stir together the soy sauce, oyster sauce, dark soy sauce and white pepper for the sauce; set aside.

Mix the cornstarch with the water; set aside.

Drain the potatoes and toss thoroughly with cornstarch; the starch makes a crisp porous surface the sauce clings to.

Shallow fry the potatoes in oil at 360F without stirring until golden, then flip; about a minute a side.

Roll cut the eggplant into chunks a little bigger than the potato, since it shrinks; leave long eggplant skin on (peel globe eggplant). Prepare it last so the cut surface does not brown.

Spray the eggplant with a little water, sprinkle with cornstarch in batches and toss.

Raise the oil to 380F and fry the eggplant skin side down, in two batches if needed, a minute or two each; at a lower temperature it absorbs more grease.

Toss the green and red pepper in the oil about 10 seconds and remove everything.

Pour most of the oil out of the wok, leaving about 1.5 tbsp; saute the garlic and scallion whites until fragrant.

Add the sauce and stir about a minute until lightly reduced; pour in the cornstarch water, rinsing the bowl, and stir until thickened.

Return the potato, eggplant and peppers to the wok and mix until the sauce coats everything.