Three Earthly Treasures (ผัดสามสหายเจ)

1.Cut the eggplant into 1-inch pieces. Toss with the salt and set aside for 10 minutes.

2.Wash the potato and cut into bite-sized pieces. Rinse under running water and pat dry. Toss with 1 tablespoon of potato starch. Deep-fry at 150°C for 6–8 minutes, or until cooked through. Remove and drain.

3.Rinse the eggplant to remove the excess salt and pat dry. Toss with 2 tablespoons of potato starch. Deep-fry at 180°C until tender and cooked through. Remove and drain.

4.Briefly fry the bell pepper in the hot oil for about 15 seconds. Remove and drain.

5.Pour off the excess oil, leaving approximately 1½ tablespoons in the wok.

6.Combine the vegetarian mushroom sauce, light soy sauce, sweet dark soy sauce, rice vinegar, sugar, 2 teaspoons of potato starch, and water to make the sauce.

7.Heat the wok and stir-fry the ginger and celery until fragrant and lightly browned. Add the sauce mixture, reduce the heat, and cook until thickened. Add the fried potato, eggplant, and bell pepper. Toss gently until evenly coated with the sauce. Transfer to a serving plate and garnish with toasted white sesame seeds.