Di San Xian Stir-Fried Eggplant, Potato and Peppers

Name: Di San Xian Stir-Fried Eggplant, Potato and Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 2 long Chinese eggplants; 1 large potato; 1/2 red bell pepper; 1/2 orange bell pepper; 3 cloves garlic cloves; 2 scallions; 4 tbsp cooking oil; 1 tbsp Shaoxing wine; 2 tbsp light soy sauce; 1/2 tsp sugar; 1/4 tsp white pepper; 1/2 tsp sesame oil; 1 1/2 tbsp cornstarch; 3 tbsp water; to taste salt

Di San Xian is a classic Northeastern Chinese stir-fry of tender eggplant, golden potatoes, and sweet bell peppers in a glossy soy-garlic sauce. This home-style version uses a shallow-fry technique for rich flavor without deep-frying, making it hearty, savory, and perfect with steamed rice.

Servings2 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

long Chinese eggplants
2
large potato
1
red bell pepper
0.5
orange bell pepper
0.5
garlic cloves
3 cloves
scallions
2
cooking oil
4 tbsp
Shaoxing wine
1 tbsp
light soy sauce
2 tbsp
sugar
0.5 tsp
white pepper
0.3 tsp
sesame oil
0.5 tsp
cornstarch
0.5 tbsp
water
3 tbsp
salt
to taste

Step-by-Step Instructions

Prepare the aromatics and slurry first. Smash and peel the garlic, chop the scallions, then stir the cornstarch and water together in a small bowl until smooth. Set aside, stirring again before use.

Wash the eggplants, potato, and bell peppers, then dry them thoroughly with a clean towel. Cut the vegetables into large bite-size pieces. Try to cook the potato and eggplant soon after cutting so they do not discolor.

Heat the oil in a wok over medium heat. Add the potato pieces and cook for about 8 minutes, stirring occasionally, until lightly browned and tender. Add the bell peppers and stir-fry for 1 minute, then transfer the potatoes and peppers to a plate.

Add the eggplant to the oil left in the wok. Spread it into a single layer, cover for 1 minute, then uncover and stir to prevent scorching. Repeat this process 2 to 3 times, until the eggplant is browned in spots and soft throughout. Transfer it to the plate with the other vegetables.

If the wok looks dry, add a small splash of oil. Add the garlic and stir-fry for a few seconds until fragrant. Return all the vegetables to the wok, then add the Shaoxing wine, light soy sauce, sugar, white pepper, and sesame oil. Toss well over high heat.