Di San Xian (Stir Fried Eggplant, Potato and Pepper)
User Reviews
5
Di San Xian (Stir Fried Eggplant, Potato and Pepper)
Description
Di San Xian combines Asian eggplant, potato, and bell pepper each prepared with care for texture and flavor. The eggplant is cut using a roll-cut method and salted to remove bitterness before coating with cornstarch. Potatoes are peeled and cut to match the eggplant’s size, then fried until their edges brown slightly. Bell pepper is cooked until its skin blisters, adding a subtle sweetness and smoky note.
The sauce is a blend of light and dark soy sauce, Shaoxing wine, white pepper, sugar, cornstarch, and water, creating a glossy yet light coating for the vegetables. Ingredients are combined at the end over medium heat to allow the sauce to thicken without overcooking the vegetables, maintaining varied textures from tender to crisp.
Serve this dish as a flavorful vegetable side or part of a meal featuring other stir-fries or steamed rice. The mixture of eggplant’s silkiness, potatoes’ slight crispness, and roasted pepper adds satisfying layers.
Care is required to prevent the sauce from thickening too much; remove the wok promptly if the sauce overheats. Regular eggplants can be used if Asian varieties are not available, choosing fresh ones without dark seeds.
Ingredients
For the vegetables
- 1 eggplant about 6 oz (170 g), see note 1, Asian
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
- 1 medium potato about 9 oz (250 g)
- 1 bell pepper about 6 oz (170 g)
For seasoning
- 1½ tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- ½ tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon cornstarch
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 5 tablespoon water
You also need
- 4 tablespoon neutral cooking oil
- 4 clove garlic minced
- 1 talk scallions finely chopped
Instructions
Prepare the vegetables
- Cut the eggplant into large bite-sized pieces using the roll-cut technique: cut crossways at a 45° angle, then give it a quarter turn and cut again. Sprinkle salt over and let sit for 5 minutes. Then evenly coat the pieces with cornstarch.
- Peel the potato and cut it into pieces similar in size and shape to the eggplant. Then cut the pepper.
Mix the sauce
- In a small bowl, mix all the seasoning ingredients with water. Set aside.
Shallow fry the vegetables
- Heat oil in a wok or skillet. Add the potato and fry over medium heat. Flip several times to lightly brown all sides. Then transfer the pieces to a wire rack or a plate lined with paper towels.
- Add the pepper next, and fry until its surface blisters. Remove it from the wok and drain over the rack.
- Turn the heat to high and add the eggplant. Fry until the surface turns slightly golden and crispy. Transfer out.
Stir-fry the dish
- Remove most of the oil from the wok, leaving just a thin layer. Add garlic and scallions. Leave to sizzle over low heat until fragrant.
- Stir the premixed sauce very well before pouring it into the wok. Swirl with a spatula right away as it thickens very quickly (see note 2).
- Put in all the vegetables. Toss to coat all pieces with the glossy sauce. Dish out and serve with steamed rice immediately.
Notes
- Use fresh and tender eggplants without dark seeds as a substitute if Asian eggplants are unavailable.
- To prevent sauce over-thickening, monitor heat closely and remove the pan from heat if thickening accelerates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 1086mg | 45% |
| Potassium | 933mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1945IU | 39% |
| Vitamin C | 106mg | 118% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
