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    Home » Recipes » Pantry

    Di San Xian—Chinese Sautéed Potato Eggplants and Green Peppers

    Last Modified: November 21, 2018 by Elaine| 30 Comments

    5.7K shares
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    A popular vegan dish from Northern China –DiSanXian made with three most common vegetables in Chinese daily market: potato, eggplants and green peppers. This dish gives a slightly crispy potato texture, soft eggplant and fresh green peppers.

    Di San Xian (地三鲜) literally can be translated as the three treasure of the earth. In daily cooking, we are more likely to use seasonal and local fresh ingredients. But they are never boring! You can combine some of them together and season with different flavors.

    Di San Xian| chinasichuanfood.com

    Di San Xian| chinasichuanfood.com

    Ingredients

    • 2 long eggplants
    • ¼ cup cornstarch for coating
    • 1 potatoes, cut into thick slices
    • 1 green pepper, cut into small pieces
    • 1 green onion, chopped
    • 2 garlic cloves, chopped
    • Oil for frying

    Stir-frying sauce

    • 2 tablespoon light soy sauce
    • ¼ tsp. sugar
    • ¼ tsp. salt
    • ½ tbsp. dark soy sauce
    • 1 tsp.cornstarch
    • 3 tbsp. water

    Steps

    Soak the eggplants in slightly salted water for 15 minutes. Drain and then coat evenly with a thin layer of cornstarch. The eggplants can be softened even with a small amount of water. Drain completely.

    Di San Xian| chinasichuanfood.com

    Di San Xian| chinasichuanfood.com

    In a small bowl, mix all of the stir-frying sauce together.

    Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.

    Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.

    Di San Xian| chinasichuanfood.com

    Di San Xian| chinasichuanfood.com

    Di San Xian| chinasichuanfood.com

    Pour extra oil out and leave around ½ tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.

    Di San Xian| chinasichuanfood.com

    Serve hot!

    Di San Xian| chinasichuanfood.com

    Di San Xian—Chinese Sautéed Potato Eggplants and Green Peppers

    Elaine
    Famous Chinese Northern Dish- Di San Xi known as three treasures of the earth.
    5 from 7 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Chinese
    Servings 2
    Calories 187 kcal

    Ingredients
      

    • 2 long eggplants
    • ¼ cup cornstarch for coating
    • 1 potatoes , cut into thick slices
    • 1 green pepper , cut into small pieces
    • 1 green onion , chopped
    • 2 garlic cloves , chopped
    • oil for frying

    Stir-frying sauce

    • 2 tbsp. light soy sauce
    • ¼ tsp. sugar
    • ¼ tsp. salt
    • ½ tbsp. dark soy sauce
    • 1 tsp. cornstarch
    • 3 tbsp. water

    Instructions
     

    • Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
    • In a small bowl, mix all of the stir-frying sauce together.
    • Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
    • Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
    • Pour extra oil out and leave around ½ tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
    • Serve hot with steamed rice.

    Notes

    Tip about the wet starch coating: if you prefer a thicker coating, you can double the amount or for a more clean and dry version, skip the wet starch.
    Traditionally, this dish is deep-fried. If you are watching out the daily oil intake, you can fry all the ingredients with less oil. But the later method requires more time and patience.

    Nutrition

    Calories: 187kcalCarbohydrates: 31gProtein: 4gFat: 5gSodium: 1314mgPotassium: 445mgFiber: 4gSugar: 4gVitamin C: 10mgCalcium: 30mgIron: 1.9mg
    Keyword Eggplant, potatoes
    Tried this recipe?Mention @ChinaSichuanFood

    Di San Xian| chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Nami | Just One Cookbook

      May 28, 2015 at 4:21 pm

      It's nice to see a potato dish in Chinese cuisine! I rarely see it and I love potato dishes... 🙂 This dish has all of my favorite veggies in it too! 🙂

      Reply
      • Elaine Luo

        May 28, 2015 at 8:04 pm

        Thanks Nami. After seeing this comment, I realize it is the truth. Chinese people do not add potatoes as frequently in daily cooking. But we love them too!

        Reply
    2. Thalia @ butter and brioche

      June 06, 2015 at 10:37 pm

      I love quick and easy Asian veggie dishes like this so I definitely need to try the recipe out. Interesting use of potato too - I also don't think they get utilized enough in Asian cuisine!

      Reply
      • Elaine Luo

        June 07, 2015 at 2:59 am

        Hi Thalia,
        It seems that potato is not high frequency ingredients in Asian food. However we really love potatoes. We stir fry potatoes, braise potato, make potato soup and Chinese style spiced potato cubes. They are quite yummy too!

        Reply
    3. Mohamad

      November 02, 2015 at 9:30 am

      5 stars
      Thank you for the recipe. I used to live in Shanghai and it used to be my favorite aubergine dish. I am going to cook this tonight!!!

      Reply
      • Elaine

        November 06, 2015 at 9:14 am

        You are the most welcome, Mohamad. And good luck!!

        Reply
    4. Jasmine

      January 13, 2016 at 12:28 pm

      I love cooking can you post some of Chinese recipies please

      Reply
      • Elaine

        January 13, 2016 at 9:28 pm

        Hi Jasmine,
        Most of the recipes on China Sichuan Food are authentic Chinese recipes as I am based in China. Hope they can be helpful and inspirational. Happy cooking in the coming 2016.

        Reply
    5. erna

      March 22, 2016 at 3:20 pm

      Wow is amazing food, and I already have cook it 😀

      Reply
    6. Clemens

      June 05, 2016 at 2:47 am

      Hi Elaine,
      thanks for sharing these wonderful recipes! I tryed the Di San Xian and the Kung Pao Tofu today and it was a huge success! Xiexie and best regard from Göttingen (Germany),

      Clemens

      Reply
      • Elaine

        June 05, 2016 at 5:30 pm

        You are the most welcome, Clemens. I am so glad that it works for you too.

        Reply
    7. keri

      December 09, 2016 at 6:27 pm

      I love all of the vegetarian recipes you provide. Thank you for sharing them!

      I am Indian, and like all Indians I love eggplant and potatoes. I made this recipe with the addition of onion and it is now a favorite. I will eat this weekly for the rest of my life.

      Reply
      • Elaine

        December 09, 2016 at 6:42 pm

        Hi, keri
        Thanks for your comments. Yes, this is also my favorite vegetarian recipe.

        Reply
    8. Rofä

      November 19, 2017 at 6:31 am

      I ate this many times in China, in Qingdao, Beijing and Shanghai. From high-end restaurants to a small music pub with generally not-so-prime food in Qingdao....but this is relatively hard to do wrong.

      The best was in Qingdao, if I'm not mistaken in a Dongbeiren outlet (3 floor megarestaurant with the most epic prtion sizes I have ever seen - it would put an American to shame).
      However, most recipes do not contain ginger, although I definitely remembr ginger in it, and I also know that there is virtually no Chinese dish w/o that.
      Ps: Other recipes also include shaoxing wine, 2 types of soy sauce and even rice vinegar in the sauce...I guess all Dongbei grannies have their "unique" version 🙂

      Reply
      • Elaine

        November 21, 2017 at 9:42 am

        Hi Rofa,
        Yes, it is a popular dish across the country. Dishes from Dongbei are quite different from the southern and central China.
        For cooking wine, it is mainly used to remove the odd taste from the meat in meat dishes. I do not apply it on vegetables.

        Reply
    9. Sara

      May 21, 2019 at 11:40 am

      5 stars
      Eggplant is easily one of my favourite veggies in the whole world ?. Don’t even get me started on potatoes, and green peppers go so well with them both ?. So, I was really excited when I found your recipe ?. I followed it to the T and it turned out amazing. The only thing I made differently was not deep frying the ? , the green peppers, and the ?. I stir fried them instead and the dish still tasted great ?. Thanks for sharing this recipe ???

      Reply
      • Elaine

        May 22, 2019 at 8:25 pm

        Yes, stir-frying can work fine too. Thanks for the feedback, Sara. Enjoy the eggplant season.

        Reply
    10. Wes

      September 06, 2019 at 10:15 am

      5 stars
      A very tasty recipe and a great use for the eggplants I've got growing! Super simple and elegant.

      Reply
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