Di San Xian (Sauteed Potato, Eggplant, and Bell Pepper)

dishes chinese lunch dinner vegetable
⏱ 15 min ⭐ Difficulty: 0
Di San Xian (Sauteed Potato, Eggplant, and Bell Pepper)

Ingredients

  • Eggplant 2 (about 500g)
  • Potato 2 (about 300g)
  • Bell Pepper 1 (about 150g)
  • Garlic 3 cloves (minced)
  • Ginger 1 piece (minced)
  • Cooking Oil as needed
  • Salt as needed
  • Sugar 1/2 teaspoon
  • Soy Sauce 1 tablespoon
  • Vinegar 1 tablespoon
  • Cornstarch 1 teaspoon (dissolved in water)
  • Water 1/2 cup

Steps

  1. Cut the eggplant, potato, and bell pepper into small, even-sized pieces.
  2. Heat a wok or pan with some cooking oil. Add minced garlic and ginger, and stir-fry until fragrant.
  3. Add the eggplant and stir-fry until slightly softened.
  4. Add the potato and continue stir-frying until the potato pieces are slightly softened.
  5. Add the bell pepper and stir-fry until everything is evenly mixed.
  6. Season with salt, sugar, and soy sauce. Stir-fry to coat the vegetables evenly.
  7. Add vinegar and water. Cover the wok or pan and simmer for about 5 minutes, until the vegetables are fully cooked.
  8. Thicken the sauce by adding cornstarch dissolved in water.
  9. Remove from heat and transfer the Di San Xian to a serving dish. Serve hot.