Di San Xian
Bring the authentic flavors of northern Chinese cuisine to your table with Di San Xian, a comforting stir-fry of tender eggplant, crispy golden potatoes, and vibrant bell peppers coated in a savory, umami-rich sauce. This vegetarian classic, whose name translates to "Three Treasures of the Earth," balances textures and flavors with its combination of fried vegetables and a glossy mixture of soy sauce, Shaoxing wine, and oyster sauce. Infused with garlic and green onions, this hearty dish is perfect when paired with steamed rice for a satisfying meal that’s both wholesome and indulgent. Ready in just 35 minutes, Di San Xian is an easy recipe showcasing simple ingredients elevated through traditional Chinese cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant (Chinese or Japanese variety)
- 2 medium Potatoes
- 1 large Bell pepper (red or green)
- 2 cloves Garlic
- 2 stalks Green onion
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.5 cup Vegetable oil
Instructions
Cut the eggplants into bite-sized wedges. Place them in a bowl of salted water for 10 minutes to prevent browning and reduce bitterness. Drain and pat dry with a clean kitchen towel.
Peel and slice the potatoes into thin rounds, about 1/4-inch thick.
Slice the bell pepper into bite-sized pieces.
Mince the garlic and thinly slice the green onions. Set aside for later use.
Prepare the sauce by mixing soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, and water in a small bowl. Stir until well combined and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the potato slices until golden and crisp on both sides, about 4-5 minutes. Remove and drain on a paper towel-lined plate.
In the same skillet, fry the eggplant wedges until tender and golden, about 5 minutes. Remove and drain on a paper towel-lined plate.
Remove excess oil from the skillet, leaving about 2 tablespoons. Stir-fry the minced garlic and green onions over medium heat until fragrant, about 30 seconds.
Add the bell pepper to the skillet and stir-fry for 2 minutes until slightly softened.
Return the fried potatoes and eggplant to the skillet. Pour in the prepared sauce and gently toss everything together to coat evenly. Let the sauce thicken for 1-2 minutes.
Serve hot with steamed rice and enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.5 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3308 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
