Entree: China – Northeast Dongbei – 地三鲜 ➤ Dì Sān Xiān (Stir-fried trio of eggplant, potato, and green pepper in a savory garlic-soy sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 medium Chinese eggplants, about 14 oz (400 g) total
- 2 medium russet potatoes, about 12 oz (340 g) total
- 1 large green bell pepper, about 6 oz (170 g)
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions, thinly sliced (white and green parts separated)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color)
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) Chinese rice vinegar
- 1/2 cup (120 ml) warm water or light vegetable stock
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1/2 tsp (2.5 ml) toasted sesame oil
- Salt as needed

Instructions

1. Peel (optional) and cut the potatoes into 1/2-inch (1.2 cm) cubes; soak in cold water 5–10 minutes to remove excess starch, then drain and pat dry. Cut eggplants into 1-inch (2.5 cm) chunks; cut bell pepper into 1-inch (2.5 cm) pieces.
2. Heat a thin layer of oil in a large skillet or wok over medium-high heat. Fry the potato cubes in batches until golden and tender, about 6–8 minutes per batch; remove and drain on paper towels, season lightly with salt.
3. In the same pan add more oil if needed and fry eggplant in batches until softened and lightly browned, about 5–7 minutes per batch; remove and drain. Eggplant should be tender and absorbent.
4. Wipe the pan clean, add 1–2 tbsp (15–30 ml) oil and sauté the white parts of the scallions, garlic, and ginger over medium heat until fragrant, about 30 seconds.
5. Add the fried potatoes, eggplant, and bell pepper to the pan. Stir to combine and return to medium-high heat.
6. Stir together light soy sauce, dark soy sauce, sugar, and rice vinegar; pour over the vegetables and toss to coat. Add the warm water or stock and bring to a gentle simmer for 1–2 minutes.
7. Stir in the cornstarch slurry to thicken the sauce, cook 30–60 seconds until glossy and clinging to the vegetables. Adjust seasoning with salt if needed.
8. Turn off heat, drizzle with sesame oil, scatter green parts of scallions over the top, and serve immediately with steamed rice.