Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)

Name: Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 4
Ingredients: 1/4 cup water; 1 tablespoon light soy sauce; 1/2 tablespoon dark soy sauce; 1 tablespoon Shaoxing wine; 1/2 tablespoon sugar; 1/4 teaspoon salt; 1 teaspoon cornstarch; 10 oz eggplants (about 1 large Chinese eggplant or 1/2 American eggplant); 2 teaspoons cornstarch; 1/3 cup peanut oil; 1/2 lb potato (1 small russet or 2 yukon potatoes); 1 bell pepper; 2 green onions; 2 cloves garlic

User Reviews

5.0

84 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2 to 4
Calories
185 kcal
Course
Side Dish, Main Course
Cuisine
Chinese

Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)

Justin Wright

Report

Perfectly charred and crispy potato, eggplant, and pepper stirred with a savory garlicky sticky sauce. A simple veggie dish that makes a satisfying dinner served with a bowl of rice! {Vegan, Gluten-Free Adaptable}To make the dish gluten-free, use tamari to replace both light and dark soy sauce, and use dry sherry instead of Shaoxing wine.

Share:

I Made This!

63 people made this

Print

17 people printed this

Save this

50 people saved this

Ingredients

Servings

Sauce

1/4 cup water
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce (*Footnote 1)
1 tablespoon Shaoxing wine (or dry sherry)
1/2 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch

Stir fry

10 oz eggplants (about 1 large Chinese eggplant or 1/2 American eggplant) , chopped into bite size pieces (*Footnote 2)
2 teaspoons cornstarch
1/3 cup peanut oil (or vegetable oil)
1/2 lb potato (1 small russet or 2 yukon potatoes) , halved and sliced into 1/4-inch (1/2-cm) pieces
1 bell pepper , chopped into bite-size pieces
2 green onions , chopped
2 cloves garlic , minced

Add to Shopping List

Instructions

If using regular eggplant:

Place eggplant into a large bowl and sprinkle with 2 teaspoons of salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.
Drain the eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.

For the sauce

Combine the sauce ingredients in a small bowl. Mix well and set aside.

To cook the stir fry

Heat a 12” pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Spread the potato pieces in the pan without overlapping. Cook without moving until the bottom turns golden. Flip to cook the other side, until golden. Transfer the potatoes to a big plate.
Your pan should still have plenty of oil. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat if the pan starts to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a plate with the potatoes.
If your pan still has too much oil, carefully remove some of it with a folded paper towel and leave only about 1 teaspoon of oil in the pan. Add the green onion and garlic and stir a few times until fragrant.
Add the peppers and stir a few times to mix well.
Mix the sauce again to dissolve the cornstarch completely. Pour the sauce into the pan. Stir a few times.
Return the eggplant and potato to the pan. Cook and stir until the sauce has thickened and evenly coated the vegetables. Transfer everything to a plate.
Serve hot with steamed rice as a main or as a side.

Notes

Dark soy sauce adds an appetizing dark brown color to the sauce. Regular soy sauce will work just fine but your dish will turn out lighter in color.
Regular eggplant contains more liquid and is more difficult to crisp up. You’ll obtain better results if you use Asian eggplant.

Nutrition Information

Show Details

Serving 1serving Calories 185kcal (9%) Carbohydrates 15.5g (5%) Protein 1.9g (4%) Fat 13.7g (21%) Saturated Fat 2.3g (12%) Sodium 375mg (16%) Potassium 306mg (9%) Fiber 3.1g (12%) Sugar 6.2g (12%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 2to 4

Amount Per Serving

Calories 185 kcal

% Daily Value*

Serving	1serving
Calories	185kcal	9%
Carbohydrates	15.5g	5%
Protein	1.9g	4%
Fat	13.7g	21%
Saturated Fat	2.3g	12%
Sodium	375mg	16%
Potassium	306mg	7%
Fiber	3.1g	12%
Sugar	6.2g	12%
Calcium	19mg	2%
Iron	1mg	6%