Di San Xian
A classic Northeastern Chinese home-style stir-fry made with potato, eggplant, and green and red bell peppers, featuring a golden hue and a savory, umami-rich flavor.
Ingredients
potatoes (peeled, cut into chunks)
500 g
eggplant (washed, cut into chunks)
to taste
red chili (cut into chunks)
to taste
green chili (cut into chunks)
to taste
ginger (minced)
1 tsp
garlic (mashed into paste)
5 cloves
starch (mixed with water)
to taste
cooking oil (for frying)
80 g
tomato sauce
2 tbsp
vinegar
3 tbsp
salt
1 tsp
sugar
1 tbsp
Instructions
1
Preparation
First peel the potatoes, then wash the potatoes, eggplant, and chilies, cut all into chunks of uniform size; place starch in a bowl, add appropriate amount of water and mix well; mince ginger; mash garlic into paste.
2
Frying
Heat oil in a pan, add eggplant and potatoes, fry until golden brown, then remove and drain oil.
3
Stir-frying and thickening
Leave a little base oil in the pan, add chilies, minced ginger, and garlic paste, stir-fry; then add eggplant, potatoes, and other seasonings, pour in starch slurry, thicken, and serve.
