Di San Xian

Di San Xian — 'three fresh things from the earth' — is the most celebrated vegetable dish of Dongbei cuisine and a beloved comfort food across northern China. Potato, eggplant, and green pepper are deep-fried separately until golden, then brought together in a savory garlic-soy sauce. Despite humble ingredients, the result is rich, glossy, and deeply satisfying.

Serves: 4

Ingredients

• 300g (10 oz) waxy potatoes, peeled and cut into 2cm (¾ in) chunks
• 300g (10 oz) eggplant (aubergine), cut into 2cm (¾ in) chunks
• 1 large green bell pepper, cut into 2cm (¾ in) pieces
• Neutral oil, for deep-frying (about 500ml / 2 cups)
• 4 cloves garlic, minced
• 1 tbsp (15ml) soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch dissolved in 3 tbsp (45ml) water
• ½ tsp sesame oil
• Salt to taste

Instructions

1. Heat oil in a wok or deep pan to 180°C (350°F). Deep-fry potato chunks for 5–6 minutes until golden and cooked through. Remove and drain.
2. Fry eggplant chunks for 3–4 minutes until golden and tender. Remove and drain. Fry bell pepper for 30 seconds until blistered. Remove and drain.
3. Pour off all but 2 tbsp (30ml) of oil. Over medium-high heat, fry garlic in the remaining oil for 30 seconds until fragrant.
4. Add soy sauce, dark soy sauce, oyster sauce, and sugar. Stir to combine.
5. Return all fried vegetables to the wok. Toss well to coat in the sauce.
6. Add cornstarch slurry and stir constantly for 1–2 minutes until the sauce thickens and glazes the vegetables. Drizzle with sesame oil and serve immediately with steamed rice.

Cook's Notes: The separate frying step is essential — it gives each vegetable the right texture and prevents the eggplant from making the whole dish soggy. For a lighter version, brush the vegetables with oil and roast at 220°C (425°F) for 20–25 minutes instead of deep-frying.