🇨🇳 China
Di San Xian, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
20 min2 to wash
3 lazy steps
- 1
Cut Chinese eggplant 250 g, Yukon Gold potato 1 medium, and Green bell pepper 1 medium into bite-sized chunks.
- 2
Whisk minced Garlic 3 cloves, Shaoxing wine 1 tbsp, Soy sauce 2 tbsp, Dark soy sauce 1 tsp, Sugar 1 tbsp, Cornstarch 1 tsp, and 3 tbsp water to make the garlic soy glaze.
- 3
Fry the potato and Chinese eggplant in Vegetable oil 3 tbsp until golden, add the Green bell pepper, then pour in the garlic soy glaze and toss until thickened.
🇨🇳 How it's eaten in China
In China, it is traditionally served piping hot alongside steamed white rice.
Ingredients (serves 2)
- Chinese eggplant250 g
Swap: Globe eggplant 250 g（easier to find）
- Yukon Gold potato1 medium
- Green bell pepper1 medium
- Garlic3 cloves
- Shaoxing wine1 tbsp
Swap: Dry sherry 1 tbsp（keeps rich aroma）
- Soy sauce2 tbsp
- Dark soy sauce1 tsp
Swap: Soy sauce 1 tsp + molasses 1/4 tsp（adds deep color）
- Sugar1 tbsp
- Cornstarch1 tsp
- Vegetable oil3 tbsp
Authentic ingredients in China
- Chinese eggplant250 g
- Yukon Gold potato1 medium
- Green bell pepper1 medium
- Garlic3 cloves
- Shaoxing wine1 tbsp
- Soy sauce2 tbsp
- Dark soy sauce1 tsp
- Sugar1 tbsp
- Cornstarch1 tsp
- Vegetable oil3 tbsp
Optional authentic touch
Traditionally, each vegetable is deep-fried separately in abundant oil before tossing with sauce.
Wherever you live: Japan, Europe or anywhere else
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