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Di San Xian (Stir Fried Eggplant, Potato and Pepper)
Discover a fantastic way to cook vegetables! Di San Xian features three humble veggies, fried to perfection and flavored with a delectable sauce. Simply delicious!
Prep Time
2 mins
Cook Time
2 mins
Rest
5 mins
Total Time
22 mins
Servings: 2
Calories: 312 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
For the vegetables
- 1 Asian eggplant about 6 oz (170 g), see note 1
- 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 light soy sauce
- 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 stalk 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.
Cup of Yum
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
- You can use regular, oblong eggplants to substitute. Preferably, choose fresh, tender ones without dark brown seeds.
- To avoid over-thickening the sauce, pay close attention and remove the wok from the heat if it thickens too quickly.
Nutrition Information
Serving
1serving
Calories
312kcal
(16%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
1086mg
(45%)
Potassium
933mg
(27%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1945IU
(39%)
Vitamin C
106mg
(118%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 312
% 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.