Northeastern Three-Earthly-Treasures Stir-Fry
A Northeastern Chinese classic of potato, eggplant and green pepper in a glossy garlic-soy sauce.
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40 mintotal
Prep 15 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; cook the potato and eggplant separately so both vegetables brown before the final sauce toss.
Method
Pat the potato and eggplant dry. Toss the potato with 1 teaspoon cornstarch and toss the eggplant separately with 1 teaspoon cornstarch.
Heat 3 tablespoons neutral oil in a wide pan over medium heat. Add the potato in one layer and cook for 8 to 10 minutes, turning regularly, until golden and nearly tender. Transfer to a plate.
8–10 min
Add the remaining neutral oil and the eggplant. Cook for 6 to 8 minutes, turning gently, until browned and tender but still holding its shape. Transfer to the plate with the potato.
6–8 min
Leave about 1 teaspoon oil in the pan. Add the garlic and spring onion whites and stir for 30 seconds. Add the green bell pepper and cook for 1 minute.
30 sec1 min
Stir together the soy sauce, dark soy sauce, sugar, salt, water and remaining cornstarch. Pour the mixture into the pan and simmer for 30 seconds until it begins to thicken.
30 sec
Return the potato and eggplant to the pan. Toss gently for 1 to 2 minutes until the vegetables are hot and evenly coated with the glossy sauce. Serve immediately.
1–2 min
How to tell it's done
The potato should be tender with lightly crisp edges, the eggplant should be silky but intact and the pepper should retain a slight bite.
Nutrition
Per serving, from 2 servings.
430kcal
Where the calories come from
- Protein6.2 g6%
- Carbohydrate42.9 g38%
- Fat27.9 g56%
- Sugars
- 10.3 g
- Saturated fat
- 4.3 g
- Fibre
- 8.8 g
- Potassium
- 1097 mg
- Calcium
- 66 mg
- Iron
- 2.1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Cook the potato and eggplant separately so each vegetable browns properly without the eggplant becoming mushy.
What to serve it with
Serve hot with plain steamed rice as a vegetable main or shared side dish.
Common mistakes
- The eggplant turns mushy while the potato stays underbrowned.
- Cook the potato and eggplant separately, then toss them briefly with the sauce. Combining them too early makes the softer eggplant collapse.
Substitutions
- Green Bell Pepper — Yellow Bell Pepper may be used, although it will give the dish a sweeter flavour.
Storing and reheating
Refrigerate di san xian in a covered container for up to 3 days. Reheat in a skillet until hot to reduce excess moisture; freezing is not recommended because the eggplant turns soft.
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