Di San Xian

Di San Xian — literally "three fresh things from the earth" — is a cornerstone of Dongbei home cooking. Eggplant, potato, and green pepper are the holy trinity of this dish, each fried separately to their ideal texture before being united in a glossy, garlicky sauce. It is a humble dish of peasant origins that has become a beloved staple across all of Northeast China, found equally in home kitchens and restaurant menus. The contrast of silky eggplant, tender potato, and just-cooked pepper makes it deeply satisfying.

Serves: 4

Ingredients

• 1 large eggplant (aubergine), approx 400g (14 oz), cut into 3cm (1¼ in) chunks
• 2 medium potatoes, approx 300g (10 oz), peeled, cut into similar chunks
• 2 green peppers (Italian-style, not bell), cut into chunks
• Oil for frying (about 200ml / ¾ cup)
• 4 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1 tsp oyster sauce
• 100ml (⅓ cup) water
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)
• 2 spring onions, sliced

Instructions

1. Salt the eggplant chunks lightly and let stand 15 minutes. Pat dry thoroughly.
2. Heat oil in a wok to 180°C (355°F). Fry potato chunks for 5–6 minutes until golden and cooked through. Remove and drain.
3. In the same oil, fry eggplant chunks for 3–4 minutes until deeply golden and tender. Remove and drain.
4. Fry green pepper for 1 minute. Remove and drain.
5. Pour off all but 2 tbsp oil. Over high heat, fry garlic for 20 seconds until fragrant.
6. Add both soy sauces, sugar, oyster sauce, and water. Bring to a boil.
7. Return all vegetables to the wok. Toss gently to coat. Pour in cornstarch slurry and stir until the sauce is glossy and clinging.
8. Serve immediately over steamed white rice, garnished with spring onions.

Cook's Notes: Each vegetable must be fried separately — they cook at different rates and need individual treatment. Don't crowd the wok. The eggplant will absorb a significant amount of oil, which it releases back into the dish during saucing.