Kitchen Recipe Collection
Di San Xian (Potatoes, Eggplant, and Peppers)
A rustic, hearty vegetable dish from Northeastern China. 'Three Earthly Treasures' features potatoes, eggplant, and green peppers deep-fried and tossed in a savory soy-garlic glaze.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 2 large potatoes, peeled and cut into irregular chunks
- 1 large Chinese eggplant, cut into rolling wedges
- 1 green bell pepper, cut into chunks
- 3 cloves garlic, minced
- 1 scallion, chopped
- Oil for deep frying
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp cornstarch
- 1/4 cup vegetable or chicken broth
Equipment
- Wok
- Strainer
- Small bowl for sauce
Instructions
- 1
Prepare Veggies
Cut the potatoes, eggplant, and peppers into roughly equal-sized chunks so they cook evenly.
- 2
Mix Sauce
In a bowl, mix the light soy sauce, dark soy sauce, sugar, cornstarch, and broth. Set aside.
- 3
Heat Oil
Heat about 2 inches of oil in a wok to 350°F (175°C).
- 4
Fry Potatoes
Deep-fry the potato chunks for 4-5 minutes until golden brown and tender inside. Remove and drain.
- 5
Fry Eggplant
Deep-fry the eggplant chunks. Eggplant acts like a sponge, but frying at a high temperature sears the outside quickly. Fry for 2 minutes until golden. Drain well.
- 6
Flash-fry Peppers
Flash-fry the green peppers for just 15 seconds to blister the skin and keep them crisp. Remove and drain.
- 7
Clear Wok
Carefully pour out the frying oil, leaving just 1 tbsp in the wok.
- 8
Sauté Aromatics
Add the minced garlic and chopped scallions to the wok. Sauté until fragrant (about 15 seconds).
- 9
Return Veggies
Add all the fried vegetables back into the wok.
- 10
Add Sauce
Give the sauce mixture a stir and pour it over the vegetables.
- 11
Toss and Glaze
Toss rapidly over high heat. The cornstarch will thicken the sauce instantly, creating a thick, shiny glaze that coats the vegetables.
- 12
Serve
Serve immediately with plenty of rice. The potatoes should be fluffy inside, the eggplant creamy, and the peppers slightly crisp.
Cooking Tips
- The 'rolling cut' (turning the vegetable a quarter turn after each diagonal cut) exposes more surface area for the sauce to cling to.
- Do not skip deep-frying. Roasting or boiling the vegetables will result in a completely different, mushy texture.
Variations
- No-Fry Version: You can pan-fry the potatoes and eggplant in a generous amount of oil, but it takes much longer and the texture won't be as restaurant-perfect.
Nutrition Estimate
320 calories · 4g protein · 35g carbs · 20g fat · 6g fiber per serving
