For the fillings, I use chicken, eggplant, onion and carrot.
small eggplant 1
small carrot 1
small onion 1/2
light soy sauce 2 tsp
oyster sauce 1 tsp
salt 1/2 tsp
sugar 1/2 tsp
- Cut chicken, eggplant, carrot, onion into dice. Put eggplant into a plate and sprinkle some salt. Let it stay for 10 mins. Then squeeze the water out.
- Heat a pan, Add in 1 tbsp oil. Chicken in first. When chicken is no more pinkish, add in carrot, eggplant and onion. Stir fry for about 2 mins.
- Add in light soy sauce, oyster sauce, salt and sugar. Stir fry evenly. Juice of vegetable will come out. Simmer for 3 mins. Then set aside.
- Heat the pan again. Add in 1 tbsp oil. Beat 2 eggs in a bowl, whisk very finely. When oil is hot. Pour the egg in.
- Use the chopsticks to push egg to the center. Then a big egg disc will be formed. When the bottom is a bit brownish, Add fillings to the center. Gently cover it by folding the edges towards the center.
- Flip it with the help of spatula. Fry for another minute.
- Serve with chili sauce.
Prepare the ingredients:
1 medium eggplant chop into long slices.
fresh noodles 80g
pork belly 80g cut into small chunks
light soy sauce 2 tsp
dark soy sauce 1 tsp
oyster sauce 1 tsp
sugar 1 tsp
water 1/2 cup
1 stalk chopped spring onion
3 cloves of chopped garlic
1, Heat a pan, add in a little oil. Sear the pork belly first till slightly brownish.
2. Add in eggplant slices. Stir fry till they are soft.
3. All the sauce in. Stir fry evenly.
4. Add in water or stock. Bring to boil .
5. Turn to low heat. cover the lid and simmer for 3 mins.
6. Spread the noodles over eggplant. Cover the lid again and simmer for 3 mins.
7. Lid off. Add in chopped garlic. Toss the noodles to combine with sauce. Turn up the heat. Reduce the sauce and let noodles absorb the sauce. Season with salt if needed.
8. Garnish with spring onion.
How much do I love this Di San Xian? Hmmm……. If I have to choose one my favorite stir-fry dish, it must be the one. But I have to say it’s not very healthy, since it consumes too much oil.
The name Di San Xian (地三鲜）Means 3 fresh vegetables from the earth and which are potato, eggplant and green chili.
- Heat a pan, add in 1 tablespoon oil. Prepare 2 medium potatoes and chop into slices or small wedges. Fry potato till cooked or the edge turns brownish.
- Potatoes out. Add in some more oil, 2-3 tablespoon maybe. Eggplant can absorb a lot oil. Fry the eggplant ( chop 1 eggplant into medium chunks). Fry them till they get really softened and cooked.
- Add potatoes back into the pan. Also add in chopped green chili (You can use bell pepper, but I want to add a little spicy taste to the dish, so I chose green chili). Stir fry for a min or two.
- Add in 1/2 tsp light soy sauce and 1 tsp sugar. keep stirring and all vegetables will show shiny and brownish color.
- Chop 3 cloves of garlic and add in. Stir fry to release garlic’s flavor.
- Season with a little salt. and glaze with a little starch water.
Even my husband fell in love with this dish and He is a MEAT LOVER!!!
- Cut eggplant into slices. Soak them in water, also sprinkle in some salt.
- Wash several cherry tomatoes. Cut cross at the bottom. Soak them in hot water for a while. Peel them and set aside for later use.
- Squeeze the water out of eggplant. Place them in a big bowl. Add in 2-3 tablespoon corn starch. Shake a little to let eggplant be coated with starch.
- Fry eggplant till the starch layer becomes crispy. Set eggplant aside.
- Leave a little oil in the pan. Saute chopped garlic till aromatic.
- Add in cherry tomatoes with 1 tablespoon sugar, 1 table spoon vinegar, 1 tablespoon light soy sauce and 1 tablespoon water. Simmer a bit to reduce sauce.
- Add eggplant in. Stir to let eggplant coated with sauce.
- Add in green chili. Stir fry for another minute and ready to serve.
Recently, noodles become the most frequently-seen dish on my table. When I am too busy to cook, I turn to noodles. When I don’t know what to eat, I turn to noodles. Noodles are really my good friends.
Eggplant is always my good friend. So I decide to put both of my good friends in one dish. And ……. eat them. 🙂
1. Chop eggplant into medium strips. Black fungus and green chili into shreds. Also prepare chopped garlic.
2. Heat a little oil in the pan. Fry fish Ngoh Hiang slices a bit. You can also choose minced pork.
3. Add in eggplants. Fry till soft.
4. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, and 1 tsp sugar. Mix well.
5. Pour in 1/4 cup water. Also add in black fungus. Simmer a bit.
6. When the water reduces, add in a little starch water.
7. Add in garlic and chili. Quickly stir fry a bit. Season with salt.
Pour eggplant over cooked and drained noodles.
Eggplant is one of my favorite vegetables. Yet, it’s hard to cook eggplant well without frying. This dish also needs frying which means a lot of oil is used.I have to admit that it’s not very healthy, but it’s very delicious.
1. Cut eggplant into cubes. Place them in a big bowl. Add in 2-3 tablespoon flour. Mix eggplant with flour to let them be coated with a little flour.
2. Deep fry eggplant till golden brown. Set aside on kitchen towel tissue to absorb oil.
3. Heat a pan. Add in 1 tsp oil. Sauté 2-3 cloves chopped garlic and 1 chopped red chili till aromatic.
4. Add in 1/2 1 tablespoon vinegar, 1/2 2 tablespoon sugar and 1 tablespoon light soy sauce. Stir well.
5. Put in all the fried eggplant. Stir fry to mix eggplant with sauce till sauce thickened.
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.
It’s an easy dish to cook without much preparation.
1. Make batter. I used tempura flour. Please read the instruction about the ratio of water and flour.
2. Prepare prawns ( remove head and shell but leave the shell on the tail). Cut vegetables into slices. I recommend carrot, eggplant, mushroom and French beans. French beans can be just cut into medium pieces.
3. Heat the oil in a deep pot. Put a chopstick in it. If many small bubbles show up at the bottom, then it’s ok to deep fry.
4. Dip prawns and vegetables in the tempura batter and deep fry till golden brown.
Udon soup would be a good choice to be served with.