Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 to 4
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Calories
185 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)
Description
Potatoes are pan-fried in peanut oil until golden and crisp on the outside, then set aside. Eggplant, salted and soaked to remove bitterness and moisture, is coated lightly with cornstarch and fried until browned. Bell peppers and green onions are added later to provide fresh crunch and color.
The sauce blends light and dark soy sauces, Shaoxing wine, sugar, salt, and cornstarch slurry to create a balanced glaze that clings to the vegetables, harmonizing savory, sweet, and umami notes. The cooking process layers textures, from crunchy to tender, capturing both color and flavor.
Di San Xian is typically served as a main vegetarian dish, accompanying steamed rice or as part of a larger meal. Using Asian eggplants improves texture and reduces moisture, producing a better final dish.
Dark soy sauce imparts a rich color; regular soy sauce results in a paler dish but similar flavor. Proper soaking and drying of eggplant prevents sogginess and enhances browning.
Ingredients
Sauce
- 1/4 cup water
- 1 tablespoon soy sauce light
- 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 eggplant chopped into bite size pieces (*Footnote 2, about 1 large Chinese eggplant or 1/2 American eggplant
- 2 teaspoons cornstarch
- 1/3 cup peanut oil (or vegetable oil)
- 1/2 lb potato halved and sliced into 1/4-inch (1/2-cm) pieces, 1 small russet or 2 Yukon potatoes
- 1 bell pepper , chopped into bite-size pieces
- 2 green onions , chopped
- 2 cloves garlic , minced
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 darkens the sauce for appealing color; regular soy sauce can be used but yields a lighter hue.
- Asian eggplants work better due to lower moisture, making the dish less soggy and easier to crisp.
- Soaking and salting regular eggplant reduces bitterness and moisture, allowing better browning and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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