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!
Servings: 2
Calories: 312kcal
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.
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.
Video
Notes
1. You can use regular, oblong eggplants to substitute. Preferably, choose fresh, tender ones without dark brown seeds.
2. To avoid over-thickening the sauce, pay close attention and remove the wok from the heat if it thickens too quickly.
Nutrition
Serving: 1serving | Calories: 312kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1086mg | Potassium: 933mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1945IU | Vitamin C: 106mg | Calcium: 48mg | Iron: 2mg
