Wash and dry the vegetables with a paper towel. Cut
potato
and
eggplant
in triangular bite-sized pieces. Prepare the other ingredients. Mix the
cornstarch
and
water
in a bowl and set aside. (Use the Chinese rolling technique; cut off a bite sized piece diagonally, roll the vegetable about 90 degrees along the cutting surface, slice again, and repeat). Heat
vegetable oil
in a wok over medium heat. Add the potato and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning. Add the
bell pepper
, and stir-fry for another minute. Transfer everything to a dish and set aside. There should be oil left in the wok; otherwise, add some. Add the eggplant and brown slightly; Spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Do this 2-3 times until the eggplant is cooked through. Transfer to a dish. Add oil if the wok is very dry. Add
garlic
and cook for a few seconds. Add all vegetables back in the wok. Add
Shao Hsing wine
,
light soy sauce
,
sugar
,
ground white pepper
, and
sesame oil
. Stir well. Turn up the heat. Stir and add the cornstarch slurry and
spring onions
. Stir to coat the vegetables with sauce and add
salt
. Serve hot with steamed rice and other dishes.