Di San Xian

Di San Xian — "three fresh things from the earth" — is one of the great home-cooking dishes of China's northeastern Dongbei region. Eggplant, potato, and green pepper are each fried separately until cooked through, then tossed together in a savory garlic sauce. The result is a dish of contrasting textures: silky eggplant, yielding potato, and crisp pepper, all coated in a glossy, fragrant sauce. It is the kind of dish every Dongbei grandmother makes differently, yet always tastes of home.

Serves: 4

Ingredients

• 1 large eggplant (about 400g / 14 oz), cut into 3cm (1¼ in) irregular chunks
• 2 medium potatoes (about 300g / 10 oz), peeled and cut into similar chunks
• 2 green peppers, cut into large pieces
• 500ml (2 cups) neutral oil, for frying
• 5 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp dark soy sauce
• 120ml (½ cup) water
• 1 tsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp neutral oil (for the sauce step)

Instructions

1. Heat the 500ml oil in a wok or deep pan to 180°C (350°F). Fry the potato chunks for 4–5 minutes until golden and just cooked through. Drain on paper towels.
2. In the same oil, fry the eggplant chunks in batches for 3–4 minutes until lightly golden and fully softened. Drain.
3. Quickly fry the green pepper pieces for 30 seconds. Drain. Carefully pour off the frying oil and wipe the wok clean.
4. Heat 2 tbsp fresh oil in the wok over high heat. Add the garlic and stir-fry for 20 seconds until fragrant. Add the soy sauce, oyster sauce, dark soy sauce, sugar, and water; bring to a simmer.
5. Add the fried potato, eggplant, and pepper. Toss to coat, then pour over the cornstarch slurry. Stir-fry for 1 minute until the sauce thickens and clings. Serve immediately with steamed rice.

Cook's Notes: Do not skip frying each vegetable separately — it is essential to the texture. Pat the eggplant dry before frying to reduce oil absorption.