Whole30 Di San Xian (Three Earthy Delights)

Transform your weeknight dinner routine with Whole30 Di San Xian (Three Earthy Delights), a vibrant and healthy spin on the beloved Chinese classic. This wholesome recipe combines the earthy trio of tender eggplant, golden potatoes, and crisp bell peppers, all stir-fried to perfection in a fragrant ginger and garlic-infused olive oil. A tangy, umami-packed sauce featuring coconut aminos and red wine vinegar ties everything together, keeping it completely Whole30-compliant and bursting with flavor. With minimal prep time and a quick 30-minute cook, this satisfying dish makes for an ideal main course or a colorful side. Garnished with fresh green onions and free of added sugars or grains, this veggie-forward favorite delivers a hearty, guilt-free indulgence that’s perfect for clean eating or meal prep.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 2 medium Russet potatoes
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 inch Ginger
• 3 cloves Garlic
• 2 tablespoons Coconut aminos
• 1 tablespoon Red wine vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Extra-virgin olive oil
• 2 pieces Green onions

Directions

Step 1

Cut the eggplant into bite-sized chunks. Place in a colander, sprinkle with a little salt, and let it sit for 10 minutes to remove excess moisture. Rinse and pat dry with paper towels.

Step 2

Peel and cube the potatoes into 1-inch pieces. Rinse them in cold water to remove excess starch and pat dry.

Step 3

Cut the red and green bell peppers into 1-inch pieces.

Step 4

Peel and mince the ginger and garlic.

Step 5

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the potatoes and stir-fry for about 8-10 minutes or until they are golden brown and cooked through. Remove and set aside.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Add the minced ginger and garlic, and stir-fry for about 30 seconds until fragrant.

Step 7

Add the eggplant pieces to the skillet and stir-fry for about 5-7 minutes until they are tender and browned.

Step 8

Return the cooked potatoes to the skillet. Add the red and green bell peppers, and stir-fry for another 3-4 minutes until the bell peppers are slightly tender but still crisp.

Step 9

In a small bowl, mix together the coconut aminos, red wine vinegar, salt, and black pepper. Pour this sauce over the vegetables in the skillet and toss well to coat everything evenly.

Step 10

Cook for another 2-3 minutes to let the flavors meld together. Adjust seasoning if necessary.

Step 11

Slice the green onions and garnish the dish before serving. Serve hot as a main or side dish.

Nutrition Facts

Serving size	(1716.0g)

Amount per serving	% Daily Value*
Calories	1089.4

Total Fat 43.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 2950.6mg	0%
Total Carbohydrate 164.0g	0%
Dietary Fiber 42.8g	0%
Total Sugars 55.1g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 213.8mg	0%
Iron 8.4mg	0%
Potassium 5002.9mg	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: 34.1%

Protein: 8.4%

Carbs: 57.4%