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Chinese

Di san xian (Dongbei eggplant, potato and pepper)

Vegetarian

地三鲜 · dìsānxiān

Northeastern China's favourite vegetable dish: eggplant, potato and green pepper fried until golden and tossed in a glossy garlic and soy sauce.

Di san xian (Dongbei eggplant, potato and pepper) is a Chinese main course from China, ready in about 35 minutes and made with eggplant, potato and green bell pepper. It serves 3 and is rated easy to cook.

Start cooking
Two bowls of di san xian: stir-fried eggplant, potato and green pepper
Photo: Riverhugger / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
20 min
Total
35 min
Serves
3
Level
Easy
Calories
312

Ingredients

3 servings

Sauce

Equipment

Method

  1. Step 1

    Toss the eggplant (opens in a new tab) with the cornstarch (opens in a new tab). Mix the sauce ingredients in a small bowl.

    • 3 min

  2. Step 2

    Heat the oil in a wok (opens in a new tab) and fry the potato (opens in a new tab) wedges until golden and cooked through. Lift out.

    Food safety: Hot oil — dry the vegetables well to avoid spitting.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Fry the eggplant (opens in a new tab) in the same oil until golden and soft, then add the green pepper (opens in a new tab) for the last 30 seconds. Lift out.

    • 6 min
    • medium-high heat

  4. Step 4

    Pour off all but 1 tbsp oil, fry the garlic (opens in a new tab) and spring onion (opens in a new tab) briefly, add the sauce and stir until thick. Return the vegetables and toss to coat.

    • 2 min
    • high heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

About this dish

Origin
Northeast China (Dongbei), China · Commonly attributedMore food from China
Dish
Lunch · Dinner · Main courses · Side dishes
Cooking method
Shallow-fried, Stir-fried
Taste
savoury, garlicky, sweet & savoury
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Eggplant · Potato · Green bell pepper · Cornstarch · Garlic · Spring onion
Techniques
Shallow-frying · Stir-frying

Allergens

  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

312 kcal per serving

Calculated

1 serving ≈ 349 g · recipe makes 3

Where the energy comes from

  • Protein 6%
  • Carbohydrate 46%
  • Fat 48%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy312 kcal89 kcal
Protein4.9 g1.4 g
Carbohydrate37.8 g10.8 g
Net carbohydrate30.5 g8.7 g
Sugars11.3 g3.2 g
Added sugars4.2 g1.2 g
Fibre7.3 g2.1 g
Fat17.2 g4.9 g
Saturated fat1.3 g0.4 g
Trans fat0.1 g0 g
Cholesterol0 mg0 mg
Sodium829 mg237 mg
Salt equivalent2.1 g0.6 g
Vitamins & minerals per serving
Potassium
852 mg
Calcium
47 mg
Iron
1.5 mg
Magnesium
56 mg
Vitamin A (RAE)
11 µg
Vitamin C
54 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
54 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For a lighter version, roast the oiled vegetables at 220 °C instead of frying, then toss in the sauce.

Common mistakes

  • Not frying the potato long enough — it must be cooked through before it goes into the sauce.
  • Overcrowding the wok so the aubergine steams and turns greasy.

Serve with

  • Serve with rice alongside guo bao rou for a Dongbei-style meal.

Storage

  • Refrigerate up to 2 days.

Reheating

  • Reheat in a hot pan; it will be softer than fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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