Di san xian

Name: Di san xian
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant, cut into bite-sized chunks; 2 potatoes, peeled, cut into wedges or chunks; 1 green bell/red pepper, cut into bite-sized pieces; 3 cloves garlic, minced; 1 scallion or onion, chopped; 2 tbsp. cornstarch/flour; 3-4 tbsp. oil; 2 tbsp. soy sauce; 1 tbsp. dark soy sauce; 1 tbsp. light brown sugar or white sugar; 1 tbsp. rice vinegar; 1/2 cup vegetable broth or water; 1 tbsp. slurry. (1 tsp. cornstarch mixed with 1 tbsp. water)

Sarvat Hanif @sarvathanif

Canada

This classic Di San Xian dish is a traditional Chinese comfort food from the Northeast (Dongbei) region. The name translates to "Three Treasures from the Earth," featuring potatoes, eggplant, and green bell peppers tossed in a rich, savory garlic-soy sauce.
What I love about this dish is the contrast in textures. The potatoes become beautifully golden, the eggplant turns soft and silky, and the peppers add a fresh, slightly crisp bite. Everything is then tossed in a savory, garlicky sauce that lightly coats the vegetables.
It is the kind of comforting, home-style dish that doesn't need meat to feel satisfying. Serve it hot with a bowl of steamed rice, and you have a simple meal that is full of flavor.
It may look like an everyday vegetable stir-fry, but once you take that first bite, you'll understand why these three simple ingredients make such a wonderful combination.

Sarvat Hanif @sarvathanif

Saved

Ingredients

25 minutes

4 servings

1large eggplant, cut into bite-sized chunks
2potatoes, peeled, cut into wedges or chunks
1green bell/red pepper, cut into bite-sized pieces
3 clovesgarlic, minced
1scallion or onion, chopped
2 tbsp.cornstarch/flour
3-4 tbsp.oil
2 tbsp.soy sauce
1 tbsp.dark soy sauce
1 tbsp.light brown sugar or white sugar
1 tbsp.rice vinegar
1/2 cupvegetable broth or water
1 tbsp.slurry. (1 tsp. cornstarch mixed with 1 tbsp. water)

Saved

Steps

25 minutes

1

Mix soy sauce, dark soy sauce, sugar, vinegar, and broth in a small bowl and set aside.
2

Heat oil in a wok or large skillet. Add the potatoes and cook until golden and tender. Remove and set aside.
3

Add the eggplant and stir-fry until softened and lightly browned. Remove and set aside.
4

Add a little more oil if needed, then stir-fry the green/red pepper for 1–2 minutes.
5

Add garlic and sauté briefly until fragrant.
6

Return the potatoes and eggplant to the wok.
7

Add the prepared sauce.
8

Stir in the cornstarch slurry and cook for another 1–2 minutes, until the sauce becomes glossy and coats the vegetables.
9

Taste and adjust seasoning. Garnish with green onions and serve hot with steamed rice.