Di San Xian (Fried Potato, Eggplant and Pepper in Garlic Sauce 地三鲜)
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.
- 3 long Asian eggplants, sliced
- 2 medium potatoes, cubed
- 1 green capsicum, sliced
- 1 tbsp tapioca starch
- 1 tbsp cornstarch
- ¼ cup water
- 2 tbsp Shaoxing wine
- 4 tbsp light soy sauce
- 1 tsp sugar
- ½ tsp white pepper
- 1 tbsp sesame oil
- 3 scallions, chopped
- 5 cloves garlic, minced
- In a bowl add the potatoes and dust it lightly with tapioca starch. Set it aside.
- In a wok heat enough oil for deep frying then deep fry potatoes until crisp on the outside. Remove from wok then set aside.
- Quickly deep fry the green capsicums until it blisters, remove from wok then set is aside.
- 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.
- In a bowl combine all sauce ingredients, set it aside.
- 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.