Keto Di San Xian (Three Earthy Delights)

Discover a low-carb twist on a classic Chinese comfort dish with this Keto Di San Xian (Three Earthy Delights). This vibrant and flavorful recipe transforms the beloved trio of eggplant, green bell pepper, and zucchini into a keto-friendly delight, sautéed to tender perfection in heart-healthy avocado oil. Infused with aromatic garlic, tangy soy sauce (or gluten-free tamari), and a touch of nutty sesame oil, each bite bursts with umami richness while staying light and wholesome. Quick and easy to prepare in just 35 minutes, this dish is perfect as a stand-alone vegetarian keto meal or served alongside your favorite low-carb protein. Garnished with fresh green onions for a pop of color and flavor, it's an irresistible addition to any low-carb lifestyle. Try it tonight and enjoy a guilt-free taste of traditional Chinese cuisine!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 medium Green bell pepper
• 1 medium Zucchini
• 4 tablespoons Avocado oil
• 0.5 teaspoon Salt
• 2 cloves Garlic
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 1 teaspoon Rice vinegar (optional)
• 1 teaspoon Sesame oil
• 2 stalks Green onions

Directions

Step 1

Start by preparing the vegetables. Slice the eggplant into half-moon slices about 1/4 inch thick. Cut the green bell pepper into 1-inch pieces. Cut the zucchini into thin rounds.

Step 2

Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the eggplant slices and a pinch of salt. Cook for about 5-7 minutes, until they are soft and slightly golden, stirring occasionally. Remove the eggplant from the pan and set aside.

Step 3

In the same skillet, add the remaining 2 tablespoons of avocado oil. Add the bell pepper and zucchini slices, stirring to coat them in the oil. Cook for about 5 minutes until they are tender but still crisp.

Step 4

While the vegetables are cooking, mince the garlic cloves and slice the green onions, separating the white parts from the green tops.

Step 5

Once the bell pepper and zucchini are cooked, add the garlic and the white parts of the green onions to the skillet. Cook for about 1 minute until the garlic is fragrant.

Step 6

Return the eggplant to the skillet and add the soy sauce, rice vinegar (if using), and sesame oil. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.

Step 7

Transfer the cooked vegetables to a serving dish and garnish with the sliced green tops of the green onions.

Step 8

Serve warm as a main dish or alongside your choice of keto-friendly protein.

Nutrition Facts

Serving size	(966g)

Amount per serving	% Daily Value*
Calories	869.6

Total Fat 69.8g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 5636.5mg	0%
Total Carbohydrate 57.5g	0%
Dietary Fiber 20.1g	0%
Total Sugars 35.9g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 125.9mg	0%
Iron 3.3mg	0%
Potassium 2167.3mg	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: 69.0%

Protein: 5.8%

Carbs: 25.2%