Di San Xian, or "Three Treasures," is a beloved classic of Chinese cuisine, showcasing the vibrant flavors and textures of potatoes, eggplant, and bell peppers. This simple yet satisfying stir-fry is a testament to the magic of fresh ingredients and a few well-chosen seasonings. The dish's origins lie in the rustic simplicity of peasant cooking, yet its bright colors and bold taste make it a welcome addition to any table, from casual weeknight dinners to special occasions. The perfect balance of slightly sweet, subtly spicy, and deeply savory makes Di San Xian a truly addictive dish.
The beauty of Di San Xian lies in its ease of preparation and its adaptability to different tastes. Whether you prefer a spicier kick or a more subtle flavor profile, this recipe offers a versatile foundation for culinary creativity. Ready to embark on a culinary adventure that will tantalize your taste buds? Let's dive into the step-by-step guide to making this iconic dish.
Tools Needed
- Pot
- Knife
- Cutting board
- Frying pan
- Spoon
Ingredients
- Russet potatoes
- Eggplant (Chinese long eggplant recommended)
- Green chilies: a few
- Red bell pepper: 1/3
- Garlic: 1 tbsp minced
- Scallions (white parts): 2 tbsp
- Soy sauce: 1 tbsp
- Oyster sauce: 1 1/2 tbsp
- Dark soy sauce: 1 tsp
- White pepper: to taste
- Cornstarch: 5 tbsp
- Water: 3/4 cup + a few cups
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Peel potatoes and cut into chunks using a row cutting technique. Add to a pot with water, cook over medium heat for 10 minutes until halfway cooked.
- cut green chilies into triangles, dice red bell pepper, mince garlic, and chop scallions.
- combine soy sauce, oyster sauce, dark soy sauce, and white pepper. Mix well and set aside.
- Mix cornstarch and water, set aside.
Step 2. Deep Fry Vegetables
- Drain the potatoes and coat with 2 tbsp cornstarch, tossing thoroughly.
- Deep fry potatoes in 360°F oil until golden brown, about 1 minute per side. Set aside.
- Cut eggplant into chunks (slightly larger than potatoes), spray with water, and coat with 3 tbsp cornstarch.
- Deep fry eggplant in 380°F oil, skin-side down, until cooked through, about 1-2 minutes per batch.
Step 3. Make the Stir-Fry Sauce and Cook Aromatics
- Stir-fry green and red peppers for 10 seconds.
- Remove most of the oil from the pan, leaving about 1 1/2 tbsp. Sauté garlic and scallions until fragrant.
- Add the sauce and stir for 1 minute. Pour in the cornstarch water, stir until thickened.
Step 4. Combine and Serve
- Add the potatoes, eggplant, and peppers. Toss to coat in the sauce.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use medium-hot chilies or substitute with bell peppers for less spice.
- Adding extra cornstarch to potatoes and eggplant creates a crispy exterior and helps the sauce cling.
- Shallow frying is recommended at home to save oil.
- Fry eggplant at a higher temperature to prevent it from absorbing too much grease and to preserve its color.
- Rinse the sauce bowl to avoid wasting any flavor.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 10-15g
FAQs
1. Can I use frozen potatoes and eggplant?
It's best to use fresh vegetables for optimal texture and flavor. Frozen vegetables tend to release more water during cooking, potentially making the stir-fry soggy.
2. What can I substitute for the bell peppers?
Other vegetables like zucchini, green beans, or even broccoli could work as substitutes. Keep in mind the cooking time may need adjustment.
With its vibrant colors, delightful textures, and irresistible flavors, Di San Xian is a true culinary gem. This simple yet satisfying stir-fry is a perfect example of how fresh ingredients and a few well-chosen spices can create a truly memorable meal. Enjoy the delicious results of your culinary adventure!