Di San Xian (Three Earthy Delights)

Di San Xian (Three Earthy Delights) is a comforting and flavor-packed Chinese stir-fry featuring tender potatoes, silky eggplant, and vibrant bell peppers in a savory, slightly sweet soy-based sauce. This restaurant-quality dish is a classic from northeastern China, beloved for its perfect balance of textures and umami-rich flavors. The vegetables are pan-fried to golden perfection, enhancing their natural sweetness, before being tossed in a glossy, aromatic sauce infused with garlic and ginger. Ready in just 40 minutes, this vegetarian dish is not only easy to make but also deeply satisfying when served with steamed rice. Whether you're exploring authentic Chinese recipes or celebrating the beauty of simple ingredients, Di San Xian is an irresistible choice for a wholesome and delicious meal.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium-sized potatoes
• 1 medium-sized eggplant
• 1 medium-sized green bell pepper
• 1 medium-sized red bell pepper
• 3 cloves garlic
• 1 inch piece ginger
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 4 tablespoons water
• 1 teaspoon cornstarch
• 2 pieces spring onion

Directions

Step 1

Peel the potatoes and slice them into 1/4-inch thick rounds. Soak in water for about 10 minutes to remove excess starch, then drain and pat dry.

Step 2

Cut the eggplant into similar-sized rounds or half-moons. If the eggplant is large, quarter the rounds.

Step 3

Seed the bell peppers and cut them into 1-inch squares.

Step 4

Mince the garlic and ginger. Slice the spring onions thinly, separating the white parts from the green.

Step 5

In a small bowl, mix the soy sauce, dark soy sauce, sugar, salt, water, and cornstarch to create the sauce. Stir until the cornstarch is dissolved.

Step 6

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the drained potatoes and fry, turning occasionally, until golden brown and cooked through, about 8 minutes. Remove and set aside.

Step 7

In the same skillet, add the remaining 1 tablespoon of oil. Introduce the eggplant to the skillet and cook until softened and lightly browned, about 5-7 minutes. Remove and set aside with the potatoes.

Step 8

Now add the bell peppers, garlic, ginger, and the white parts of the spring onions to the skillet. Stir-fry for about 2-3 minutes until the bell peppers are slightly charred and fragrant.

Step 9

Return the potatoes and eggplants to the skillet. Give the sauce another stir and pour it over the vegetables.

Step 10

Gently stir to coat the vegetables thoroughly with the sauce and cook for another 2 minutes until the sauce thickens slightly.

Step 11

Sprinkle the green parts of the spring onions over the dish and give it a final stir.

Step 12

Transfer to a serving plate and enjoy warm with steamed rice.

Nutrition Facts

Serving size	(1353.0g)

Amount per serving	% Daily Value*
Calories	994.1

Total Fat 41.6g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 25.7g
Cholesterol 0mg	0%
Sodium 4052.5mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 30.4g	0%
Total Sugars 35.8g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 189.9mg	0%
Iron 7.9mg	0%
Potassium 4167.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 8.8%

Carbs: 55.4%