Di San Xian: Potato, Eggplant & Pepper Stir Fry (地三鲜)
ID: 82c96e63...
A classic Northern Chinese homestyle stir-fry featuring crispy potatoes, tender eggplant, and vibrant green peppers tossed in a savory, garlicky brown sauce.
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🍳 Cooking Flow
Cut potatoes, eggplant, and peppers into similar-sized wedges using a rolling cut. → Separately deep-fry the potatoes until tender and browned, the eggplant very quickly at high heat, and the peppers briefly. → Stir-fry the garlic, ginger, and leeks, then deglaze with Shaoxing wine, light soy sauce, and water to make a sauce base. → Season the sauce, toss in the fried vegetables and a final garnish of raw minced garlic, and thicken with cornstarch slurry.
Cooking Steps
Brief Cooking Order
Cut potatoes, eggplant, and peppers into similar-sized wedges using a rolling cut. → Separately deep-fry the potatoes until tender and browned, the eggplant very quickly at high heat, and the peppers briefly. → Stir-fry the garlic, ginger, and leeks, then deglaze with Shaoxing wine, light soy sauce, and water to make a sauce base. → Season the sauce, toss in the fried vegetables and a final garnish of raw minced garlic, and thicken with cornstarch slurry.
Introduction
A classic Northern Chinese homestyle stir-fry featuring crispy potatoes, tender eggplant, and vibrant green peppers tossed in a savory, garlicky brown sauce.
Step 1
Peel the potatoes and cut them into bite-sized wedges using the Chinese rolling cut (slicing at a 45-degree angle, rotating the potato 90 degrees, and repeating).
Step 2
Rinse the potato wedges thoroughly in cold water for 3 to 5 minutes to remove surface starch, then let them soak in fresh water for at least 20 minutes.
Step 3
Deseed the chilis or peppers, optionally slice out the inner ribs, and cut on a bias into 1.5-inch diamond pieces.
Step 4
Peel the eggplant (if the skin is thick), cut into wedges of similar size to the potatoes using a rolling cut, and immediately toss with a splash of white vinegar to prevent oxidation.
Step 5
Heat frying oil in a wok to 120°C. Deep-fry the potatoes over medium-high heat until fully softened and cooked through (about 12 minutes). Turn the heat to high to brown them until the oil temperature reaches 180°C (about 2 minutes), then strain and drain on paper towels.
Ingredients List
Important Notes
Rinsing and soaking the potatoes is critical to wash away surface starch so they don't scorch before cooking through.
Deep-frying eggplant requires extremely high heat (200°C) so it seals instantly and doesn't absorb excess oil like a sponge.
The 'tou suan' technique of adding a small portion of raw minced garlic at the very end of the stir-fry elevates the dish with fresh garlic aroma.
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