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Northeastern Stir-Fried Eggplant, Potato, and Bell Pepper (Di San Xian)

A comforting and vibrant stir-fry featuring eggplants, potatoes, and bell peppers, infused with garlic and ginger flavors. This dish is a staple in Northeastern Chinese cuisine and perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 to 5 pieces small Japanese eggplants or 1 medium-sized globe eggplant (about 10 ounces / 300 grams total) Select firm, glossy eggplants without blemishes.
  • 2 pieces medium waxy potatoes (about 9 ounces / 250 grams) Waxy potatoes retain their shape well when cooked.
  • 1 piece green bell pepper Provide a sweet and crisp bite.
  • 4 cloves garlic Use fresh for maximum flavor.
  • 1 teaspoon minced ginger Adds aromatic flavors.
  • 1 piece scallion (green and white parts) Remove roots and damaged ends.
Breading and Saucing Ingredients
  • 2 teaspoons cornstarch (for dusting eggplant)
  • 2 teaspoons cornstarch (for the sauce)
  • 1 tablespoon light soy sauce For authenticity, use Kikkoman.
  • 1 teaspoon oyster sauce Consider Lee Kum Kee for depth.
  • 1 teaspoon white sugar Adjust sweetness to taste.
  • 1/2 teaspoon dark soy sauce
  • 1/4 teaspoon kosher salt
  • 2 cups vegetable oil (for frying) Use a neutral oil, like canola.

Method
 

Preparation
  1. Remove the stems from the eggplants and roll-cut them into 1 1/2 inch pieces. Toss with cornstarch and water to coat.
  2. Peel and cut the potatoes into 1 inch chunks. Slice the bell pepper into triangle shapes. Mince the garlic, ginger, and thinly slice the scallion.
  3. In a small bowl, whisk together the cornstarch, light soy sauce, oyster sauce, sugar, dark soy sauce, and salt with 1/2 cup water. Set aside.
Cooking
  1. Heat 2 cups of vegetable oil in a wok to 320°F (160°C) and fry the potatoes for 5-6 minutes until golden and crispy. Drain on paper towels.
  2. Increase the oil temperature to 355°F (180°C) and fry the eggplant for 2-4 minutes until browned and soft. Drain again on paper towels.
  3. Add the bell pepper to the residual heat in the oil and fry for 1 minute. Drain with other vegetables.
  4. Discard most of the oil, leaving just 1 tablespoon in the wok. Over medium-high heat, stir-fry ginger, scallion white parts, and half the garlic for 30 seconds until fragrant.
  5. Pour the sauce mixture into the wok and simmer for 1 minute until thickened.
  6. Add the fried potatoes, eggplant, and bell pepper; toss for 2 minutes to coat with the sauce.
  7. Add the remaining garlic and stir for 30 seconds. Remove from heat.

Notes

To ensure crispy results, ensure vegetables are dry after frying and well-dusted with cornstarch. Optional to pan fry vegetables separately if preferred.