Prepare the potato, eggplant and red bell pepper and cut into sizes mentioned above.

Slice the green onions and set aside. Mince the garlic and grate the ginger root and set aside.

For the sauce, mix the sugar, salt and pepper, Hoisin sauce, soy sauce and the fermented chili paste and set aside.

Heat the oil in a large saute pan to about 350°. Add in the egg plant and fry until golden brown; remove with a slotted spoon to a paper towel-lined sheet.

Now, deep fry the potato pieces until golden brown and tender; remove and transfer to same pan with the eggplant.

Remove all oil from the skillet except for a couple of tablespoons. When oil is oil again add in the green onions, ginger and garlic then add in the fried potatoes, red bell pepper and about 1-2 tablespoons of water. Stir for about a minute or so and then add in the sauce ingredients. Stir to coat everything. Add in the eggplant and cook for about one minute more.