A classic Northeastern Chinese dish featuring crispy potatoes, tender eggplant, and fragrant bell peppers tossed in a savory, tangy sauce.
Di San Xian translates to 'Three Earthly Fresh,' highlighting the humble garden origins of its main ingredients. While traditionally deep-fried, this version focuses on a homestyle stir-fry approach for a lighter, everyday meal.
Cube the potato. Cut the eggplant into slightly larger chunks than the potatoes. Chop the bell pepper into pieces roughly the same size as the eggplant. Finely chop the scallions.
In a small bowl, combine the oyster sauce, vinegar, soy sauce, salt, sugar, bouillon powder (or MSG), and five-spice powder. Mix well until the sugar and salt have dissolved.
Heat oil in a wok or skillet over medium-high heat. Fry the potatoes first until they start to soften and turn golden. Add the eggplant and cook until it begins to wilt. Finally, add the bell peppers.
Pour the prepared sauce over the vegetables. Stir-fry everything together vigorously for a minute to coat evenly and thicken the sauce slightly. Toss in the chopped scallions, give it a final mix, and serve hot.
This quick and easy stir-fry combines crisp soybean sprouts with shredded green radish for a simple yet satisfying side dish. Aromatic Sichuan peppercorns and scallions add depth, while a light seasoning of soy sauce brings everything together in just 30 minutes.
