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 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
- 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
- 4 tablespoon neutral cooking oil
- 4 clove garlic (minced)
- 1 stalk scallions (finely chopped)
Instructions
- 1
Prepare the vegetables
- 2
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.
- 3
Peel the potato and cut it into pieces similar in size and shape to the eggplant. Then cut the pepper.
- 4
Mix the sauce
- 5
In a small bowl, mix all the seasoning ingredients with water. Set aside.
- 6
Shallow fry the vegetables
- 7
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.
- 8
Add the pepper next, and fry until its surface blisters. Remove it from the wok and drain over the rack.
- 9
Turn the heat to high and add the eggplant. Fry until the surface turns slightly golden and crispy. Transfer out.
- 10
Stir-fry the dish
- 11
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.
- 12
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).
- 13
Put in all the vegetables. Toss to coat all pieces with the glossy sauce. Dish out and serve with steamed rice immediately.