Di San Xian - Chinese Stirfried Vegetables

Di San Xian which is literally known as three treasures of the ground, this dish goes for three different vegetables and they are potato, eggplant and green pepper.This stir fried potato, eggplants and green pepper dish aka Di San Xian is a popular dish of North Eastern part of China, as these three vegetables are most easily and the most common vegetables you can find at any market in China.This dish is very much served in Chinese restaurant and they use large pieces of this veggies. I picked this recipe from Omnivores Cookbook and the author of this site shared a healthier way of making this dish. Actually she sliced the potatoes and eggplants as thin slices to deep fry them quickly so that they absorbs less quantity of oil. Also frying with less oil gives them a slightly charred look and tender texture as much as like they are served in restaurant.

I prepared this Chinese stirfry for our yesterday's lunch and this Di San Xian makes an excellent side dish to have with a bowl of steamed rice, you can even have this dish as main dish as they are loaded with vegetables. Quickest stir fry to make to enjoy with family, especially this dish is completely vegetarian which is quite hard to find in Chinese cuisine. This dish is my second entry for this week's blogging marathon as am running dishes with eggplants as this week's theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57.

1tbsp Light soy sauce
1tbsp Rice wine
1tsp Sugar
1/2tsp Salt
1tsp Cornstarch
Oil for frying
1no Potato, sliced and cut in half
1no Medium-sized eggplant, sliced and cut in half
1no Bell pepper, chopped
1no Small onion (chopped)
2nos Garlic cloves (minced)

Take the  soy sauce,rice wine, sugar, salt, and cornstarch in a small bowl. Add enough water and make a thin paste.

Heat the oil in a pan, once oil is hot, add potato and fry until golden brown. Transfer potato to paper towel to absorb the extra oil.

Add oil,fry eggplant until golden brown. Transfer eggplant to paper towel.

Leave about 1 tablespoon of oil in the same pan.

Add green onion and garlic and stir a few times.

Add bell pepper and saute for a while.

Add eggplant and potato back to the pan and add the soy sauce mixture.

Toss immediately until all vegetables are coated evenly with sauce.

Serve warm with steamed rice.