Its Chinese name is “地三鲜” (di San xian). Di means ground, earth. San means three. Xian means fresh vegetable. So it’s a dish consists of three vegetables which are eggplant, potato and bell pepper. It’s a typical northeastern Chinese cuisine, and it’s also one of my favorite dishes. First time I tried it because one of my roommates in university is from northeastern China. She recombined it. For a vegetables person like me, I fell in love with this dish immediately.
Potato ( chopped into evenly small or medium pieces. Small ones are easy to cook, but if you are patient enough, medium ones are also fine. ).
Eggplant ( also chopped into even pieces, can be a little bigger than potato piece).
chopped bell pepper. Chopped garlic, oil, light soy sauce, sugar, starch, water, salt.
1. Heat oil in the pan. Oil should be more than usual. Because eggplant will absorb much oil when frying.
2. Fry potato first. When the potato pieces turn golden brown, they can be taken out.
3. Then fry eggplant pieces till they get brown too. If the oil is dry, a little more oil can be added.
4. Fried potato and eggplant in the plate and put aside.
5. A little oil in the pan. Heat it.
6. Add in the chopped garlic.
7. Then the fried potato and eggplant. Stir fry evenly.
8. Put in the chopped bell pepper. Stir fry a little.
9. Add in light soy sauce, salt and sugar. Stir fry for another 2-3 minutes.
10. At last add in starchy water. Quick stir fry a little. And it’s done.
Starchy water is often used in Chinese dishes. It will make the dish look brighter in color.