Stir-fried Eggplant, Potatoes & Peppers (Di San Xian)
User Reviews
4.8
Stir-fried Eggplant, Potatoes & Peppers (Di San Xian)
Description
Stir-fried Eggplant, Potatoes & Peppers (Di San Xian) features sliced Chinese eggplant and peeled potatoes cut on an angle to similar sizes for even cooking. Red and orange bell peppers add color and sweetness. The ingredients are cooked in stages—potatoes are lightly browned and cooked through first, then bell peppers are added and briefly stir-fried. The eggplant is browned separately using a technique involving covering the pan briefly to allow softening without burning.
The sauce includes Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil, which coats the vegetables, enhancing their natural flavors while imparting a subtle savory and slightly sweet glaze. Garlic and scallions provide aromatic depth. The cornstarch mixed with water helps bind the sauce to the vegetables, giving a glossy finish.
This dish is often served as a vegetable side or part of a family meal, showcasing a combination of textures—from the soft eggplant to the tender-crisp peppers and cooked-through potatoes. Salt adjustment ensures the seasoning balance suits taste preferences.
Ingredients
- 3 cloves garlic (smashed and peeled)
- 2 scallions (chopped)
- 1½ tablespoons cornstarch
- 3 tablespoons water
- 2 Chinese eggplant cut on an angle into large bite-sized pieces, long
- 1 potato about 8 ounces/225g, peeled and cut on an angle into large bite-sized pieces, large
- ½ red bell pepper (cut into large bite-sized pieces)
- ½ bell pepper cut into large bite-sized pieces, orange
- 4 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce light
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- salt to taste
Instructions
- First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.
- Then wash and wipe all the vegetables dry using a clean kitchen towel (this is key!) before cutting them into large bite-sized pieces. Don’t let the cut potato and eggplant sit for too long before cooking, because they will oxidize and become discolored.
- Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them. Now add the bell peppers, and stir-fry for another minute. Transfer everything to a dish and set aside.
- There should be oil left in the wok. Add the eggplant and brown slightly. I learned this technique from Bill: spread the eggplant pieces into a single layer, cover the lid for a minute, uncover, stir the eggplant to avoid burning, then repeat. Do this 2-3 times until the eggplant is cooked through. Transfer to a dish.
- Add a bit of oil if the wok is very dry at this point. In my case, the wok was still well-oiled, so I didn’t need additional oil. Add the garlic, cook it for a few seconds, and add all the vegetables back to the wok. Now quickly add the Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil. Stir and mix everything well. Time to turn up the heat and add the cornstarch slurry (stir well before adding, as the cornstarch settles to the bottom) and the scallions. Stir a couple of times to coat the vegetables with sauce, add salt to taste, and you’re ready to serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 2g | 10% |
| Sodium | 1319mg | 55% |
| Potassium | 1201mg | 26% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 2035IU | 41% |
| Vitamin C | 97.5mg | 108% |
| Calcium | 71mg | 7% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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