Chinese “Di San Xian” Recipe

 "Di San Xian" , meaning “three treasures from the earth,” is a classic home-style dish from China’s northeastern region. It features potatoes, eggplants, and green peppers, stir-fried to perfection and coated in a savory sauce. This dish is rich, aromatic, and perfectly balanced in texture—crispy potatoes, tender eggplants, and crunchy green peppers.

Ingredients (Serves 2–3)

• 2 medium potatoes

• 2 medium eggplants (preferably Chinese or Japanese variety)

• 2 green bell peppers (or long green peppers)

• 3 cloves garlic, minced

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce (for color)

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• ½ teaspoon salt (adjust to taste)

• ½ cup cooking oil (for frying)

• ½ cup water

• 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)

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Instructions

Step 1 – Prepare the vegetables

1. Peel the potatoes and cut them into thin wedges or slices.

2. Cut eggplants into thick strips.

3. Cut green peppers into bite-sized pieces.

4. Mince the garlic and set aside.

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Step 2 – Pan-fry the potatoes and eggplants

1. Heat about ¼ cup oil in a wok or deep frying pan over medium heat.

2. Add potato slices and pan-fry until golden on the edges (about 3–4 minutes). Remove and set aside.

3. Add the eggplants into the remaining oil and fry until they soften and absorb some oil (about 3–4 minutes). Remove and set aside.

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Step 3 – Stir-fry with sauce

1. Pour out excess oil, leaving about 1–2 tablespoons in the wok.

2. Add minced garlic and stir-fry until fragrant.

3. Add the potatoes and eggplants back into the wok, followed by green peppers.

4. Stir in light soy sauce, dark soy sauce, oyster sauce, sugar, and salt. Mix well.

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Step 4 – Finish and serve

1. Add about ½ cup of water, cover, and let it simmer for 2–3 minutes.

2. Stir in the cornstarch slurry to slightly thicken the sauce.

3. Toss everything together until the sauce coats all the vegetables.

4. Serve hot with steamed rice.

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Tips for Best Results:

• For a lighter version, you can steam the potatoes and eggplants instead of frying, then stir-fry with less oil.

• Adjust seasoning according to taste—northeastern versions tend to be slightly stronger in flavor.