Di San Xian (Braised Potato, Eggplant and Pepper)
A Northeastern Chinese classic of potato, eggplant and green pepper, fried then braised in a savory soy-garlic sauce.
✍️ Veg.Pub EditorialPublished 2026-05-27👁 58 views
Calories
350
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Long eggplants2
- Large potato1
- Green peppers2
- Garlic3 cloves
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Sugar1 tsp
- Starch1 tbsp
- Vegetable oilas needed
👩🍳 Steps
- 1Cut the eggplant into wedges, salt for 10 minutes and squeeze out the water; cube the potato and cut the peppers.
- 2Fry the potato in hot oil until golden and remove, then fry the eggplant until slightly soft and drain (or pan-fry with less oil).
- 3Leave a little oil in the pan, saute the garlic, then add light soy, dark soy, sugar and a splash of water for the sauce.
- 4Add the potato, eggplant and pepper and toss to coat in the sauce.
- 5Finish with a thin starch slurry to glaze, stir in more garlic and serve.
📊 Nutrition
| Protein | 5g |
| Iron | 2mg |
| Calcium | 40mg |
| Fiber | 6g |
Introduction
A signature of Northeast China, di san xian fries potato, eggplant and green pepper, then braises them together in a glossy, garlicky soy sauce until soft and deeply savory.
Wellness Benefits
- Eggplant is cooling and carries anthocyanins, potato strengthens the spleen and harmonizes the stomach, and green pepper adds vitamin C.
- Together the trio tastes rich yet refreshing, whetting the appetite in summer and comforting year-round.
Nutrition Highlights
- Generous in fiber and potassium from three vegetables.
- Pan-frying instead of deep-frying trims the oil.
Tips
- Salt the eggplant and squeeze out the moisture so it absorbs less oil.
- For a lighter dish, shallow-fry or air-fry the vegetables instead of deep-frying.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
