Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜)

An odd but perfect combination of vegetables that leaves you wanting more! Di San Xian is a Chinese stir fry dish of Eggplant, Potatoes and Peppers seasoned with Chinese cooking wine, soy sauce and a bit of sugar.

Di San Xian is a very popular Shandong dish prepared with of stir-fried eggplant, potatoes, and peppers. The name 地三鲜 roughly translates to “Three Earthly Bounties” which is its main ingredients. The first time I had this was just recently at this restaurant in Corinthian Drive called Lotus Garden, ordered it by mistake and since then the wife loved it.

A very simple dish where everything is deep fried then tossed in a savoury sauce flavoured with sugar and light soy sauce. This will be the first time I will be cooking this and I want it to imitate the texture of potatoes when we had it first, hence I coated it lightly with tapioca starch to give it a crispy chewy outside, I also just pan fried the eggplants as it soaks to much oil, the results was nearly there I think I just over cooked the potatoes a bit which gives it even a nice texture.

Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜)

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Di San Xian is a Chinese stir fry dish of Eggplant, Potatoes and Peppers seasoned with Chinese cooking wine, soy sauce and a bit of sugar.

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Ingredients

Units USM Scale 1x2x3x

Vegetables

• 3 long Asian eggplants, sliced
• 2 medium potatoes, cubed
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 tbsp tapioca starch
• oil

Sauce

• 1 tbsp cornstarch
• 1/4 cup water
• 2 tbsp Shaoxing wine
• 4 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp sesame oil

Other

• 3 scallions, chopped
• 5 cloves garlic, minced
• salt
• oil

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Instructions

1. In a bowl add the potatoes and dust it lightly with tapioca starch. Set it aside.
2. In a wok heat enough oil for deep frying then deep fry potatoes until crisp on the outside. Remove from wok then set aside.
3. Quickly deep fry the red and yellow capsicums until it blisters, remove from wok then set is aside.
4. Remove all but 2 tbsp of oil from the wok then pan fry the eggplants on each side until its lightly brown. Remove from wok then set it aside.
5. In a bowl combine all sauce ingredients, set it aside.
6. Using the same wok, sauté garlic and scallions, pour the sauce then let it thicken. Add and toss the vegetables, season with salt then serve.

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