Di san xian means three treasures from the earth, and it is a test of oil control more than anything else. Aubergine drinks whatever it is given, so it gets a dusting of sweet potato starch first and is pan fried rather than deep fried. The sauce is mixed in a bowl before the wok is lit.
Northeastern Chinese · Main
Di San Xian: Potato, Aubergine and Pepper, Glazed at the End
The northeastern classic works only if the three vegetables are cooked separately, then glazed in the same wok, with the raw garlic split between the start and the finish.
- Prep25 min
- Cook20 min
- Serves3
- LevelMedium
Ingredients
| 1 | potato , peeled, cut into rough wedges |
| 1 | long aubergine , cut into rough wedges |
| 1 | green pepper , deseeded, cut into large pieces |
| 4 cloves | garlic , minced |
| 2 tbsp | light soy sauce |
| 1 tbsp | oyster sauce |
| 1 tsp | salt |
| 1 tbsp | caster sugar |
| 8 g | cornstarch , for the sauce |
| 10 g | sweet potato starch , for the aubergine |
| 5 tbsp | cooking oil |
| 120 ml | water |
Method
- Cut the potato, aubergine and pepper into pieces of roughly the same size so they cook at the same rate.
- Toss the aubergine with the sweet potato starch in a bowl and shake it around until every piece wears a thin, even coat. This is what stops it turning to oil sponge.
- Mix the soy, oyster sauce, sugar, salt, cornstarch and water in a small bowl and stir until the starch dissolves.
- Heat 2 tbsp of the oil in a wok over medium heat and fry the potato, turning occasionally, until the edges are gold and a knife goes through easily. Take it out.
- Add another 2 tbsp of oil, raise the heat and fry the aubergine until it softens and the coating turns crisp at the corners. Add the pepper for the last thirty seconds, then take both out.
- Add the last spoon of oil, lower the heat and fry half the garlic until fragrant but not coloured.
- Pour in the sauce and let it bubble to a light thickness, stirring so the starch does not catch.
- Return the potato, aubergine and pepper, scatter the rest of the garlic over the top, and toss over high heat until everything is glossy.
- Serve immediately; the coating softens as it sits.
Notes
- Splitting the garlic is the trick. Half goes into the oil to build the base, half goes in at the very end and stays sharp.
- Do not crowd the wok. If your pan is small, fry the vegetables in two batches rather than steaming them in a pile.
- The sauce should be thick enough to coat the back of a spoon before the vegetables go back in, not after.
Ratios and technique checked against 沙小囡 on Douguo (地三鲜 东北菜里很朴实的一道). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.