Heart-Healthy Di San Xian (Three Earthy Delights)

Savor the rich flavors of "Heart-Healthy Di San Xian (Three Earthy Delights)," a wholesome twist on the beloved Chinese classic. This vibrant vegetarian stir-fry features tender bites of eggplant, golden potatoes, and crisp bell peppers, all brought together in a savory, low-sodium soy sauce glaze. Lightly pan-fried in heart-smart olive oil and enhanced with fragrant garlic and toasted sesame oil, this dish delivers all the comfort of Di San Xian with none of the guilt. Perfect as a flavorful main over steamed rice or as a colorful side, this quick and easy recipe is a celebration of nutritious ingredients and bold, earthy flavors. Ready in under 45 minutes, it’s a weeknight-friendly dish that proves eating healthy doesn’t mean sacrificing taste!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 Small eggplants
• 2 Medium potatoes
• 1 Green bell pepper
• 1 Red bell pepper
• 3 Garlic cloves
• 3 tablespoons Low-sodium soy sauce
• 2 tablespoons Water
• 1 teaspoon Cornstarch
• 1 teaspoon Toasted sesame oil
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped scallions

Directions

Step 1

Wash the eggplants and cut them into bite-sized pieces. Soak them in salted water for about 10 minutes, then drain and pat dry with a paper towel.

Step 2

Peel the potatoes and cut into similarly sized pieces as the eggplants. Rinse well to remove excess starch and pat dry.

Step 3

Core and cut the green and red bell peppers into bite-sized chunks.

Step 4

Mince the garlic cloves and set aside.

Step 5

In a small bowl, mix low-sodium soy sauce, water, cornstarch, and toasted sesame oil. Stir well to combine and set aside.

Step 6

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat. Add the potatoes and stir-fry for about 8-10 minutes until golden brown and just tender. Remove from skillet and set aside.

Step 7

In the same skillet, add another tablespoon of olive oil and add eggplant pieces. Stir-fry for about 5-7 minutes until they start to soften. Remove from skillet and set aside with the potatoes.

Step 8

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the bell peppers and stir-fry for about 3-4 minutes until slightly tender.

Step 9

Return the potatoes and eggplants to the skillet with the bell peppers and mix well.

Step 10

Pour the soy sauce mixture over the vegetables, stirring constantly until the sauce thickens and coats the vegetables evenly, about 2 minutes.

Step 11

Season with salt and black pepper to taste.

Step 12

Transfer to a serving dish and sprinkle with chopped scallions before serving.

Nutrition Facts

Serving size	(1011.6g)

Amount per serving	% Daily Value*
Calories	793.7

Total Fat 34.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3904.6mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 18.9g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 114.2mg	0%
Iron 7.4mg	0%
Potassium 2904.7mg	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: 37.4%

Protein: 9.7%

Carbs: 52.9%