Di San Xian (literally “Three Delights of the Earth”) is a classic Northeastern Chinese dish made with eggplant, potatoes, and green peppers. It’s rich, flavorful, and easy to make. Here’s how:
Ingredients
- Eggplants: 2 (cut into chunks)
- Potatoes: 2 (peeled and cut into chunks)
- Green peppers: 2 (cut into large pieces)
- Garlic: 3-4 cloves (sliced)
- Soy sauce: 2 tablespoons
- Dark soy sauce: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: To taste
- Cornstarch: 1 tablespoon (mixed with water to form a slurry)
- Cooking oil: Enough for frying
Instructions
1. Prepare the Ingredients
- Eggplants: Cut into bite-sized chunks and soak in lightly salted water for 10 minutes (to prevent oxidation and reduce oil absorption). Drain well.
- Potatoes: Cut into chunks, rinse to remove excess starch, and pat dry.
- Green peppers: Remove seeds and cut into large pieces.
- Garlic: Slice thinly and set aside.
2. Fry the Ingredients
- Heat enough oil in a wok or deep pan.
- Fry the potato chunks until golden and cooked through (about 3 minutes). Remove and drain.
- Fry the eggplant chunks until slightly golden and soft. Remove and drain.
- Fry the green peppers briefly (about 30 seconds) to keep their crunch.
3. Make the Sauce
- In a small bowl, mix soy sauce, dark soy sauce, sugar, a pinch of salt, and the cornstarch slurry. Set aside.
4. Stir-fry Everything Together
- In a clean wok, add a small amount of oil and sauté the garlic until fragrant.
- Add the fried potatoes, eggplants, and green peppers back into the wok. Toss gently.
- Pour in the prepared sauce and stir quickly, ensuring all the ingredients are evenly coated.
- Cook for another 1-2 minutes until the sauce thickens and clings to the vegetables.
5. Serve
- Transfer to a serving plate and enjoy it hot! This dish pairs wonderfully with steamed rice.
Tips
- Reduce Oil Usage: To make it lighter, you can use an air fryer for the eggplants and potatoes instead of deep-frying.
- Extra Additions: You can add onions or mushrooms to enhance the flavors.
- Prevent Oil Absorption: Soaking eggplant in salt water helps reduce oil absorption while frying.
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