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

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5 from 56 votes

Di San Xian combines tender stir-fried eggplant, crispy-edged potatoes, and sweet bell peppers in a savory sauce seasoned with soy sauce, Shaoxing wine, sugar, and garlic. The dish features multiple textures: the soft eggplant, golden brown potatoes, and crisp peppers mingled in a glossy, mildly sweet and salty sauce. It is a popular Chinese vegetarian stir-fry highlighting simple ingredients elevated with precise cooking techniques.

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Servings: 2 to 4

Calories: 185 kcal

Course: Side Dish, Main Course

Cuisine: Chinese

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 2 to 4

Amount Per Serving

Calories 185

% 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.