Di San Xian | Cooking For Fun

Here comes one of my favorite dishes again. I found a type of Chinese green chili in the supermarket the other day. The specialty of this green chili is the skin is thinner than green pepper. It taste crispier, spicier and also a bit sweet. Good choice to make this dish.

1, Cut eggplant, potato and green chilies into small chunks.

2, Heat oil in the pan. More oil will be used in this dish cos potato and eggplant need to be deep fried.

3, Fry potato first, when they turn a bit golden on the edge, add in eggplant. Fry till eggplant turns brownish color.

4, Pour the extra oil out. Add in green chili and onion (optional).

5, Stir fry till aromatic.

6, Add in 1 tsp light soy sauce, 1/2 tsp sugar. Stir fry evenly.

7, Sprinkle in chopped garlic and stir fry a bit.

8, Season with salt. If you want to color to be brighter, you can also use starch solution.

Di San Xian (地三鲜) is one of my favorite dishes. And it belongs to northeastern Chinese cuisine.

Main ingredients of this dish are three vegetables: eggplant, potato and green pepper.

1. Cut eggplant, potato and pepper into medium chunks.

2. Heat oil in a deep pot. Fry potato till golden brown on the edge. Dish them out. Fry eggplant till soft and brownish. Dish out and fry pepper for 30 seconds.

3. Heat a pan. Add in 1 tsp oil. Sauté chopped garlic and ginger till aromatic.

4. Put all fried vegetables in the pan. Stir fry evenly.

5. Add in 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar and 1 tsp salt. Stir fry evenly.

6. At last, pour in corn starch water. Mix evenly and serve hot.

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