RCI-VG.004.0415.001
Di San Xian (Stir Fried Potato, Aubergine and Pepper)
地三鲜 Di San Xian Roughly means Three Fresh Earth. jpg I found this dish going to the local Chinese restaurant here in Beijing. It is a popular northern dish, and basically every local place will serve it.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 or 2 unit
- 2 or 3 large
- 2 unit
- 4 cloves
- 1 unit
- 1 unit
Method
1
Peel and cut potatoes into 1-inch cubes, then parboil in salted water for 5 minutes until partially tender. Drain and set aside.
2
Cut Asian eggplants into 1-inch cubes. If using larger eggplants, salt them generously and let sit for 10 minutes to release moisture, then squeeze gently and pat dry with paper towels.
10 minutes
3
Deseed green peppers and cut into 1-inch pieces. Mince garlic cloves finely.
4
Heat cooking oil in a large wok or skillet over medium-high heat until it shimmers.
2 minutes
5
Add eggplant cubes and stir-fry for 5 minutes until lightly golden and softened. Transfer to a clean plate.
6
Add parboiled potatoes to the same wok and stir-fry for 4 minutes until the edges begin to turn golden. Push to the side of the wok.
7
Add minced garlic to the center of the wok and cook for 30 seconds until fragrant, stirring constantly.
8
Return eggplant to the wok and add green pepper pieces. Stir-fry all ingredients together for 3 minutes.
3 minutes
9
Pour dark soy sauce over the mixture and toss everything together until evenly coated. Continue stir-frying for 1 minute until heated through.
1 minutes
10
Transfer to a serving dish and serve immediately while hot.