Di san xian
Di san xian, from above
VegVeganDongbei

Di san xian

Potato, aubergine and pepper: the three treasures of the earth, glossy with garlic soy.

30 minTime
3 gProtein each
mildSpice
Three treasures of the earth2 chapters · 1 min read

Make it your way

Grandma's wayFried potato, brinjal and pepper in garlic soy glaze.
The original
244kcalsame
3 gproteinsame
5 gfibresame
30minutessame

Di san xian, Dongbei's beloved vegetable dish.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato2, in wedges
Brinjal (eggplant, aubergine)2 long, in chunks
Capsicum (green capsicum, green bell pepper)1 green, in pieces
Cornflour (cornstarch)2 tbsp
Cooking oil (vegetable oil)absorbed from frying
Garlic5 cloves, chopped
Spring onion (green onion, scallion)2 stalks
Soy sauce2 tbsp
Dark soy sauce1 tsp
Sugar2 tsp
Water⅓ cup
Salta pinch

Method

5 steps
  1. 1Dust the brinjal with half the cornflour. Fry the potatoes in hot oil until golden and cooked through, then lift out.
  2. 2Fry the brinjal until soft and golden, then the capsicum for 20 seconds. Drain well.
  3. 3Mix soy sauces, sugar, salt, the remaining cornflour and water.
  4. 4Fry the garlic and spring onion in a spoon of oil, pour in the sauce and boil until glossy.
  5. 5Toss in the vegetables just until coated.
Serve it like this

Heap onto a warm plate, glossy and steaming, and serve with plain rice and a light soup.

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Make it a meal

What goes with Di san xian: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Jeera rice30 min
With a main Guo bao rou40 min
On the side Egg drop soup15 min
On the side Dry pot cauliflower25 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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