Homestyle Di San Xian (Sautéed Potato, Eggplant, and Pepper)
A classic Northeastern Chinese dish featuring crispy potatoes, tender eggplant, and fragrant bell peppers tossed in a savory, tangy sauce.
Story
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.
Ingredients
Potato
1 large, cubed
Eggplant
1 medium, cut into chunks (slightly larger than potato)
Bell pepper
1, chopped (similar size to eggplant)
Oyster sauce
1 tbsp
Aromatic vinegar
1 tbsp
Soy sauce
1 tbsp
Salt
1 tsp
Sugar
½ tsp
Chicken bouillon powder or MSG
½ tsp
Five-spice powder
1 tsp
Scallions
2 stalks, chopped
Instructions
1
Prep the Vegetables
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.
2
Make the Sauce
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.
3
Sauté the Ingredients
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.
4
Combine and Serve
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.
