Description
The king of meatless dishes from Northeast China. Meaning Three Treasures of the Earth, it uses eggplant, potato, and bell pepper. They are flash-fried and then glazed in a savory garlic-soy-sugar sauce. The fried vegetables absorb the sauce, providing more satisfaction than many meat dishes.
Restaurants serving Di San Xian (Northeast Vegetable Trio)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant
- Potato
- Bell pepper
- Garlic
- Soy sauce
- Sugar
- Potato starch
- Veg oil
Instructions
- [Authentic Recipe]
- Peel potatoes and eggplant (partially); cut into irregular chunks. Tear peppers into similar sizes.
- Heat generous oil; fry potatoes until golden and soft inside, then remove.
- Flash-fry eggplant until it becomes tender and translucent, then remove.
- Briefly flash-fry peppers.
- Leave minimal oil; fry minced garlic, ginger, and scallions.
- Pour in a mixture of soy, sugar, wine, salt, and broth.
- Add starch slurry to thicken the glaze.
- Return the fried trio to the wok; toss on high heat for seconds to coat perfectly.
Learn more Spice, substitutes, tips
Key spices
Can be perfectly made with JP eggplant、potatoes、and bell peppers
Substitutes at Japanese supermarkets
Low
Pairing
White Rice (Absolutely mandatory) / Dumplings
Trivia
Eat it over white rice while piping hot. The eggplant and potato become incredibly soft and flavorful from absorbing the glaze. In Northeast China, it's the no-fail dish everyone recommends when you can't decide.
Eating tips & etiquette
China, Heilongjiang and Northeast region
Allergen
Soybeans, Wheat