Low Fat Di San Xian (Three Earthy Delights)

Elevate your plant-based cooking with this Low Fat Di San Xian (Three Earthy Delights), a lighter twist on the beloved Northern Chinese classic. This recipe captures the vibrant trio of eggplant, potato, and bell peppers, roasted to golden perfection with minimal oil and tossed in a savory, low-sodium soy sauce glaze infused with garlic and ginger. By swapping deep-frying for roasting and relying on a flavorful cornstarch-thickened sauce, this version balances bold flavor with a health-conscious approach. Ready in just 45 minutes, it’s perfect as a wholesome main dish or a delightful vegetable side. Garnished with fresh scallions, this versatile, low-fat stir-fry will become your go-to for guilt-free comfort food.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 1 large Potato
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 3 tablespoons Soy Sauce, low-sodium
• 1 tablespoon Rice Vinegar
• 2 cloves Garlic
• 1 inch piece Ginger, fresh
• 1 cup Vegetable Broth, low-sodium
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 stalks Scallions
• 0 Cooking Spray

Directions

Step 1

Preheat oven to 425°F (220°C).

Step 2

Peel the potato and slice into 1/2-inch thick pieces. Cut the eggplant into similar-sized slices. Remove seeds from bell peppers and cut into strips.

Step 3

Lightly coat a baking sheet with cooking spray. Arrange potato and eggplant slices in a single layer. Lightly spray with cooking spray and roast for 15 minutes.

Step 4

Turn the vegetable slices over, add the bell peppers to the baking sheet, lightly spray again, and roast for another 10 minutes, or until all vegetables are tender and slightly browned.

Step 5

Mince the garlic cloves and ginger. Slice the scallions into 1-inch pieces.

Step 6

In a small bowl, mix the soy sauce, rice vinegar, and vegetable broth. In another bowl, combine cornstarch and water until smooth, then add to the sauce mixture, stirring well.

Step 7

Heat a large non-stick skillet over medium heat and add the minced garlic and ginger, sautéing for 1 minute until fragrant.

Step 8

Add roasted vegetables to the skillet and pour the sauce over them. Stir well to coat the vegetables evenly.

Step 9

Cook for about 3-4 minutes, until the sauce thickens and the vegetables are heated through.

Step 10

Add the scallions and toss them in the dish for another minute. Remove from heat.

Step 11

Serve the low-fat Di San Xian hot, garnished with extra scallions if desired.

Nutrition Facts

Serving size	(1561.7g)

Amount per serving	% Daily Value*
Calories	712.7

Total Fat 14.9g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 4.5g
Cholesterol 9mg	0%
Sodium 2917.0mg	0%
Total Carbohydrate 132.3g	0%
Dietary Fiber 30.0g	0%
Total Sugars 37.8g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 145.2mg	0%
Iron 4.9mg	0%
Potassium 3779.2mg	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: 18.2%

Protein: 10.1%

Carbs: 71.7%