Vegan Di San Xian (Three Earthy Delights)

Indulge in the bold, vibrant flavors of Vegan Di San Xian (Three Earthy Delights), a plant-based twist on a beloved Northeastern Chinese classic. This simple yet satisfying dish combines tender eggplant, golden crispy potatoes, and sweet green bell peppers, all stir-fried to perfection in a savory soy-based sauce enhanced with hints of rice vinegar and brown sugar. Perfect for weeknight meals, this recipe comes together in just 35 minutes and is an excellent choice for showcasing fresh, seasonal produce. Serve it hot, garnished with aromatic spring onions, as a hearty main course or a crowd-pleasing side dish. Vegans and non-vegans alike will savor this umami-packed, gluten-free comfort food that's brimming with earthy goodness and authentic flavor.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 piece Medium eggplant
• 1 piece Medium potato
• 2 pieces Green bell peppers
• 4 cloves Garlic
• 3 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Brown sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 4 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 pieces Spring onions

Directions

Step 1

Peel the potato and cut it into 1-inch cubes. Soak the cubes in a bowl of water to prevent browning.

Step 2

Cut the eggplant into similar sized cubes as the potato. No need to soak them.

Step 3

Deseed the green bell peppers and cut them into 1-inch pieces.

Step 4

Finely chop the garlic cloves.

Step 5

In a small bowl, combine the soy sauce, rice vinegar, brown sugar, and a mixture of cornstarch and water. Set aside.

Step 6

Drain the potatoes and pat dry with a kitchen towel.

Step 7

Heat a large wok or frying pan over medium-high heat and add 2 tablespoons of vegetable oil.

Step 8

Once the oil is hot, add the potato cubes. Stir-fry for about 5-7 minutes until they start to brown and become slightly crispy. Remove them from the pan and set aside.

Step 9

In the same pan, add another tablespoon of oil. Add the eggplant cubes, stir-fry until they are golden brown and tender, about 5 minutes. Remove from the pan and set aside with the potatoes.

Step 10

Add the last tablespoon of oil to the pan and stir-fry the bell peppers for about 3-4 minutes until they are just tender.

Step 11

Return the potatoes and eggplant to the pan with the bell peppers. Pour in the prepared soy sauce mixture and stir well to coat the vegetables evenly.

Step 12

Reduce the heat to medium and continue to stir, letting the sauce thicken and caramelize slightly, about 2-3 minutes.

Step 13

Season with salt and black pepper to taste.

Step 14

Garnish with finely sliced spring onions and serve hot.

Nutrition Facts

Serving size	(726.0g)

Amount per serving	% Daily Value*
Calories	779.7

Total Fat 53.4g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 33.7g
Cholesterol 0mg	0%
Sodium 2943.0mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 12.2g	0%
Total Sugars 14.8g
Protein 13.2g	0%

Vitamin D 0IU	0%
Calcium 109.7mg	0%
Iron 4.3mg	0%
Potassium 1886.1mg	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: 58.2%

Protein: 6.4%

Carbs: 35.4%