Photograph of the finished Di san xian (stir-fried potato, eggplant and pepper)

China · Địa tam tiên Đông Bắc

Di san xian (stir-fried potato, eggplant and pepper)

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 14.1 oz
  • Photograph of Eggplant Eggplant 1.1 lb
  • Photograph of Bell pepper Bell pepper 8.5 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the potatoes and eggplant into bite-sized pieces, and break the bell pepper into large chunks.
  2. 2 Fry the potatoes in hot oil for 5 minutes until golden brown, then remove from the oil.
  3. 3 Fry the eggplant for another 3 minutes until softened, then remove and drain off excess oil.
  4. 4 Drain off most of the oil, sauté the minced garlic for 30 seconds, then add the bell peppers and stir-fry for 1 minute.
  5. 5 Add the potatoes and eggplant, season with soy sauce, oyster sauce, and sugar, then pour in the cornstarch mixture and stir for 1 minute until the sauce coats the potatoes and makes a glossy finish.

With an appliance

  • Air fryer 39 min

    Replace steps 2 and 3: spray oil on the potatoes and eggplant, fry each batch separately at 195 degrees for 14 minutes, flipping at the 7th minute; steps 4 and 5 still involve sautéing the bell peppers and coating them with sauce in the pan.

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