Paleo Di San Xian (Three Earthy Delights)

Paleo Di San Xian (Three Earthy Delights) is a wholesome, paleo-friendly twist on the classic Chinese stir-fry, showcasing a trio of nutrient-packed vegetables: eggplant, sweet potato, and zucchini. This vibrant dish highlights simple, earthy ingredients brought to life through wok-style cooking techniques, delivering tender, golden bites kissed with the umami-rich flavors of coconut aminos and a hint of sesame oil. Aromatic garlic, ginger, and green onions infuse each bite with irresistible warmth, while chili flakes add a subtle kick. Ready in just 40 minutes, this gluten-free and soy-free recipe is perfect as a stand-alone dish or a flavorful side to complement your favorite protein—it’s healthy comfort food at its best!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 2 medium zucchini
• 2 medium sweet potato
• 4 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 3 tablespoons avocado oil
• 4 large garlic cloves
• 1 inch piece ginger
• 3 stalks green onions
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon chili flakes

Directions

Step 1

Wash and cut the eggplants into 1-inch cubes.

Step 2

Peel and cut the sweet potatoes into similarly sized cubes.

Step 3

Slice the zucchinis into 1/2-inch thick half-moons.

Step 4

Finely chop the garlic and ginger, and thinly slice the green onions diagonally.

Step 5

Heat 1 1/2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add the eggplant cubes, sprinkle with a pinch of sea salt, and stir-fry for about 5-6 minutes until the eggplant is tender and slightly golden. Remove from the pan and set aside.

Step 7

Add another 1 1/2 tablespoons of avocado oil to the pan. Add the sweet potato cubes and stir-fry for about 8-10 minutes until they are tender but still hold shape. Remove from the pan and set aside.

Step 8

In the same pan, add the zucchini slices and stir-fry for 4-5 minutes until they're tender-crisp. Remove from the pan and set aside.

Step 9

Lower the heat to medium. Add the remaining avocado oil to the pan, then sauté the garlic, ginger, and white parts of the green onions until fragrant, about 30-45 seconds.

Step 10

Return all the vegetables to the pan. Add the coconut aminos, sesame oil, and season with remaining sea salt, black pepper, and chili flakes.

Step 11

Stir-fry everything together for another 2-3 minutes, ensuring the sauce coats the vegetables evenly.

Step 12

Garnish with the green parts of the green onions before serving.

Nutrition Facts

Serving size	(1770.5g)

Amount per serving	% Daily Value*
Calories	1279.1

Total Fat 68.9g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 10.2g
Cholesterol 7.8mg	0%
Sodium 8795.7mg	0%
Total Carbohydrate 157.3g	0%
Dietary Fiber 41.4g	0%
Total Sugars 89.3g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 299.8mg	0%
Iron 6.9mg	0%
Potassium 3976.6mg	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: 46.7%

Protein: 6.0%

Carbs: 47.3%