Di San Xian (Stir-fried Eggplant, Potato, and Pepper)
Rice disappears with just vegetables! Golden Trio of Eggplant, Potato and Pepper
Description
Meaning 'Three Fresh Earthly Delights', a quintessential Northeast home dish. Eggplant, potato, and green peppers flash-fried separately, then stir-fried together in a thick, garlicky, sweet soy sauce glaze.
Restaurants serving Di San Xian (Stir-fried Eggplant, Potato, and Pepper)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Potato
- Green bell pepper
- Garlic
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- Roughly chop eggplant, potato, and bell pepper into wedges.
- Soak potatoes to remove starch; dust eggplant lightly with cornstarch to prevent excess oil absorption.
- Heat generous oil to 180°C (350°F) in a wok. Flash-fry potatoes until crispy outside, then remove.
- Flash-fry eggplant until soft, and fry the peppers for mere seconds to retain their bright green color.
- Drain oil, fry scallion, ginger, garlic. Add a sauce of soy, sugar, salt, and broth.
- Toss the
- fried vegetables back in, thicken heavily with starch slurry, and finish with a drizzle of hot oil (Ming You) for gloss.
Learn more Spice, substitutes, tips
Key spices
Garlic、Roasted aroma of soy sauce and oil
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese vegetables)
Pairing
Fried Rice / White Rice(Endless pairing)
Trivia
[Trivia] Despite containing zero meat, because everything is deep-fried in oil (Guo You) first, it packs more calories, punch, and heavy satisfaction than a meat dish.
Eating tips & etiquette
[Unique Eating] Dump the melting eggplant, fluffy potato, crisp pepper, and thick savory glaze directly over white rice to make a 'Di San Xian Bowl', shoving it blissfully into your mouth.
Allergen
Soybeans, Wheat