Omnivore's Cookbook · by Maggie Zhu★ 5.0 (29)
Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 14%
CARBS 63G42% OF CAL
8G FIBER15G SUGAR40G OTHER
FAT 36G55% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred eggplant, potato, and bell pepper in a savory garlic sauce. A satisfying vegetable stir-fry that's traditionally served with rice.
mainchinesestir fry🍜 wokdairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup water
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce ((*Footnote 1))
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 10 oz eggplants (about 1 large Chinese eggplant or 1/2 American eggplant)
- 2 teaspoons cornstarch
- 1/3 cup peanut oil ((or vegetable oil))
- 1/2 lb potato (1 small russet or 2 yukon potatoes)
- 1 bell pepper (, chopped into bite-size pieces)
- 2 green onions (, chopped)
- 2 cloves garlic (, minced)
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 14%
CARBS 63G42% OF CAL
8G FIBER15G SUGAR40G OTHER
FAT 36G55% OF CAL
6G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 746mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1529mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.