Name: Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2, 2 to 4
Cuisine: chinese
Ingredients: 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)

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Di San Xian (Stir Fried Eggplant, Potato and Pepper, 地三鲜)

Nutrition Facts

Per serving · recipe makes 2 · 30m total

Servings

Calories

9% of a 2,000 cal day

185KCAL

Protein

2g4% DV

% DAILY VALUE

Total Fat14g

18%

Saturated2g

12%

Unsaturated11g

—

Total Carbs16g

Fiber3g

11%

Total Sugars6g

—

Starch6g

—

Sodium375mg

16%

% Daily Value is based on a 2,000 calorie day.

Charred eggplant, potato, and bell pepper in a savory garlic sauce. A satisfying vegetable stir-fry that's traditionally served with rice.

Ingredients

2 SERVINGS

Sauce

¼ cupwater
1 tbsplight soy sauce
½ tbspdark soy sauce
1 tbspShaoxing wine — or dry sherry
½ tbspsugar
¼ tspsalt
1 tspcornstarch

Stir fry

10 ozeggplants — 283 g
2 tspcornstarch
⅓ cuppeanut oil — or vegetable oil
½ lbpotato — 1 small russet or 2 yukon potatoes
1bell pepper
2green onions — chopped
2garlic — minced

Quantities update with the servings stepper.

Method

30m total

Read the method on Omnivore's CookbookMaggie Zhu’s original page

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mainchinesestir frydairy freeveganvegetarian

Nutrition as published by Omnivore's Cookbook, per serving.

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