Low Sodium Di San Xian (Three Earthy Delights)

Elevate your weeknight dinner game with this Low Sodium Di San Xian (Three Earthy Delights), a healthier twist on the classic Northern Chinese dish. Featuring golden pan-seared potatoes, tender eggplant, and vibrant bell peppers, this recipe delivers bold, earthy flavors without the excess salt. A light sauce crafted with low sodium soy sauce, unsalted stock, and a touch of toasted sesame oil brings everything together in a deliciously savory finish. Perfectly balanced and packed with wholesome vegetables, this dish comes together in under an hour, making it ideal for busy weeknights. Serve it over steamed rice or noodles for a comforting, low-sodium meal the whole family can enjoy. Whether you're looking for a flavorful vegetarian option or a lighter take on traditional Chinese cuisine, this recipe is a must-try!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces medium-sized potatoes
• 1 piece medium-sized eggplant
• 1 piece red bell pepper
• 1 piece green bell pepper
• 3 pieces garlic cloves
• 1 inch piece ginger
• 2 tablespoons low sodium soy sauce
• 0.5 cup unsalted chicken stock or vegetable stock
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3 tablespoons olive oil
• 0.25 teaspoon freshly ground black pepper
• 2 pieces scallions
• 1 teaspoon toasted sesame oil

Directions

Step 1

Peel and cut the potatoes into 1/2-inch wedges. Soak them in cold water for about 10 minutes to remove excess starch.

Step 2

Cut the eggplant into 1-inch cubes and the bell peppers into 1-inch squares.

Step 3

Mince the garlic and thinly slice the ginger. Chop the scallions and set aside for garnish.

Step 4

In a small bowl, mix the low sodium soy sauce, chicken stock, and freshly ground black pepper. In another small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry.

Step 5

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Drain and pat dry the potatoes, and add them to the skillet. Cook until they are golden and tender, turning occasionally, about 8-10 minutes. Remove and set aside on a plate.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the eggplant cubes and stir-fry for about 5 minutes until they begin to soften.

Step 7

Add the minced garlic and ginger to the skillet and stir-fry for about 1 minute until fragrant.

Step 8

Add the bell peppers to the skillet and stir-fry for another 3-4 minutes until they are tender-crisp.

Step 9

Return the potatoes to the skillet. Pour in the soy sauce mixture and stir well to combine all the vegetables.

Step 10

Add the cornstarch slurry to the skillet and stir well. Cook for another 1-2 minutes until the sauce thickens slightly and coats the vegetables.

Step 11

Drizzle the toasted sesame oil over the vegetables and give them a final stir.

Step 12

Garnish with the chopped scallions before serving.

Step 13

Serve the Di San Xian with steamed rice or noodles, if desired.

Nutrition Facts

Serving size	(1100.7g)

Amount per serving	% Daily Value*
Calories	875.6

Total Fat 48.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 1236.8mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 15.6g
Protein 16.0g	0%

Vitamin D 0IU	0%
Calcium 123.6mg	0%
Iron 4.7mg	0%
Potassium 2616.5mg	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: 48.4%

Protein: 7.1%

Carbs: 44.5%