Photograph of the finished Di san xian

China · Địa tam tiên xào ít dầu

Di san xian

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 600 g
  • Photograph of Eggplant Eggplant 600 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Oyster sauce Oyster sauce 60 ml
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil 120 ml
  • Photograph of Sugar Sugar 20 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the eggplant into cubes, then toss with salt for 15 minutes and squeeze out the excess water; the eggplant will absorb much less oil once it has released its water.
  2. 2 Pan-fry diced potatoes with 20 ml of oil for 10 minutes, then cover and cook for 4 minutes until tender.
  3. 3 Add the eggplant to the pan and continue pan-frying for another 8 minutes, stirring every 2 minutes to brown the cut side.
  4. 4 Add bell peppers and minced garlic and stir-fry for 90 seconds.
  5. 5 Pour in the soy sauce mixture with oyster sauce, sugar, and cornstarch, then stir for 1 minute until thickened — this version uses only 30 ml of oil compared to the traditional deep-fried version.
Start cooking