Di San Xian

Di San Xian — literally "three fresh things from the earth" — is one of the most beloved vegetable dishes of Dongbei (northeastern China). It brings together potato, eggplant, and green pepper, each fried separately to develop its own character, then tossed together in a garlicky, soy-glazed sauce. The dish embodies the Dongbei philosophy of cooking vegetables with as much richness as meat, giving simple produce a deeply satisfying, silky finish.

Serves: 4

Ingredients

• 1 large eggplant (aubergine), about 400g (14 oz), cut into large chunks
• 2 medium potatoes, about 350g (12 oz), peeled and cut into similar-sized chunks
• 2 green peppers (mild), cut into large pieces
• Vegetable oil for frying (about 200ml / ¾ cup)
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornflour (cornstarch) dissolved in 3 tbsp water
• ½ tsp sesame oil
• Salt to taste

Instructions

1. Heat oil in a wok to 180°C (355°F). Fry potato chunks in batches for 4–5 minutes until golden and just cooked through. Remove and drain.
2. In the same oil, fry eggplant chunks for 3–4 minutes until golden and soft. Remove and drain.
3. Fry green pepper pieces for 1 minute until blistered. Remove and drain. Carefully pour off most of the oil, leaving about 1 tbsp in the wok.
4. Return wok to medium-high heat. Add garlic and stir-fry 30 seconds. Add soy sauce, oyster sauce, and sugar. Stir.
5. Return all fried vegetables to the wok. Toss to coat. Pour in the cornflour slurry and stir quickly until the sauce thickens and clings to the vegetables, about 1 minute.
6. Drizzle with sesame oil, toss once more, and serve immediately with steamed rice.

Cook's Notes: The key to di san xian is frying each vegetable separately so each achieves the right texture. The potatoes should be tender inside and lightly crisp outside. Avoid using too little oil or the eggplant will absorb unevenly and turn bitter.