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🇨🇳 A TASTE OF CHINA
Di San Xian (Eggplant, Potato & Pepper).
Eggplant, potato and green pepper form the classic trio in this northeastern Chinese dish. A glossy garlic and soy sauce brings the vegetables together.
Vegan- Total time
- 45 min
- Servings
- 3 people
- Difficulty
- Easy
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Total time
- 45 minutes
Ingredients
For 3 servings · Check off as you go
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Let's make it.
5 stepsPrepare the vegetables
Cut potatoes into 1 cm slices, eggplant into chunky wedges and the seeded pepper into squares. Mix both soy sauces, sugar, cornflour and water in a bowl.
Cook the potatoes
Heat 2 tablespoons oil in a large nonstick pan over medium heat. Cook potato slices for 10–12 minutes, turning, until golden and tender. Transfer to a plate.
Cook the eggplant
Add remaining oil and eggplant. Cook for 8–10 minutes, turning until softened and golden. Add pepper and cook for 2 minutes.
Coat in sauce
Return potatoes. Add garlic and stir for 30 seconds. Stir the sauce mixture again, pour it in and toss gently for 1–2 minutes until glossy and thickened.
Finish
Scatter with spring onion and serve immediately with rice.
Ingredient Notes
Use plain soy sauces; no oyster sauce or meat stock is included.
Cooking Tips
Cook the vegetables in stages so the potatoes soften before the pepper loses its bite.
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