Stir-Fried Eggplant, Potato, and Pepper (Di San Xian 地三鲜)
A delicious Chinese stir-fry of eggplant, potato, and bell pepper, tossed in a wok with garlic, scallion, and soy sauce.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Side Dishes
- Method: Cook
- Cuisine: Chinese
Ingredients
Scale
- 2 long Chinese eggplants
- 2 tbsp cornstarch
- 1 large potato, peeled
- 1 bell pepper (I used half green and half red)
- 2 tbsp cooking oil
- 3 cloves garlic, peeled and minced
- 2 scallions, sliced thinly
- 1 tbsp Shaoxing wine
- 2 tbsp soy sauce
- ½ tsp sugar
- ¼ tsp white pepper
- ½ tsp sesame oil
- ½ tsp salt, plus more to taste
Instructions
- Cut eggplants into angled, bite-sized pieces, about 1-inch in width. Soak in slightly salted water for 10 minutes, then pat dry to remove excess moisture. In the meantime, cut potato and bell pepper into similar bite-sized pieces. Combine Shaoxing wine, soy sauce, sugar, white pepper, and sesame oil in a small bowl.
- Toss eggplant pieces in a bowl with 2 tbsp cornstarch until coated. Heat 1 tbsp oil in a wok over medium-high heat, add potatoes, and fry until browned and cooked through, around 7-8 minutes. Add bell pepper and cook for 1 more minute, then remove both from pan.
- Add the remaining 1 tbsp oil and the coated eggplant pieces to the wok, frying until well-cooked, around 3-4 minutes. Remove from wok. Finally, add the chopped scallion and garlic and stir-fry for 30 seconds until fragrant, then add all vegetables back to the wok. Give sauce mixture a stir and add to the wok as well, stirring until vegetables are well coated. Serve hot over rice.
Notes
- Substitute tamari for soy sauce to ensure gluten-free.
- You can use any kind of heat-tolerant cooking oil; I prefer grapeseed or avocado oil.
