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Di San Xian (Stir-Fried Potato, Eggplant & Pepper)

Name: Di San Xian (Stir-Fried Potato, Eggplant & Pepper)
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 2 Potato; 2 Eggplant; 2 Green Bell Pepper; 2 cloves Garlic; 2 tbsp Soy Sauce; 2 tsp Sugar; 2 tsp Potato Starch

Side Dish

⏱ 20 min

👥 Serves 4

Difficulty ⭐

Potato, eggplant, and green pepper fried and tossed in a sweet-savory sauce — a beloved home dish from Northeast China.

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📖 The Story Behind This Dish

The name means "three fresh things from the earth," reflecting its all-vegetable, farm-to-table roots. Frying each vegetable separately before combining gives it a rich, rice-friendly flavor.

🌆 Where it's eaten: A rice-pairing must-have, often served alongside a meat dish.

🥕 Ingredients (serves 4)

Potato 2
Eggplant 2
Green Bell Pepper 2
Garlic 2 cloves
Soy Sauce 2 tbsp
Sugar 2 tsp
Potato Starch 2 tsp

👩‍🍳 Instructions

Cut the potato and eggplant into rough chunks; cut the green pepper into bite-sized pieces.
Deep-fry the potato at 170°C until a skewer passes through easily; remove.
Fry the eggplant in the same oil until lightly colored; remove.
Briefly fry the green pepper and remove.
In a pan, fry the garlic, then add soy sauce, sugar, 50ml water, and a potato starch slurry to make a thickened sauce.
Add all the fried vegetables and toss to coat before serving.

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