🇨🇳 China · Food
Sichuan Earth Three Freshness (Di San Xian)
By eatmundo · August 3, 2026
🇨🇳 CNA classic comfort dish featuring succulent eggplant, potatoes, and peppers stir-fried to tender perfection. This vegetarian staple relies on a delicate starch coating to hold the savory, umami-rich soy glaze.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g eggplant, potatoes, and green bell peppers into uniform bite-sized chunks.
- 2
Heat 3 tbsp oil in a large wok over medium-high heat until it shimmers.
- 3
Fry potatoes until golden brown and tender, about 8 minutes; remove and set aside.
- 4
Add eggplant to the same wok; fry until soft and translucent, then remove.
- 5
Sauté aromatics (garlic and ginger) in the residual oil for 30 seconds until very fragrant.
- 6
Return all vegetables to the pan, stirring to coat evenly with the aromatics.
- 7
Pour in a mixture of soy sauce, sugar, and vinegar, tossing quickly to glaze the vegetables.
- 8
Finish by sprinkling with fresh scallions and serving immediately while the textures are crisp-tender.
Frequently Asked Questions
Do I need to peel the eggplant?+
No, the skin adds structure and nutrition; keep it for a better texture.
How do I prevent the eggplant from soaking up too much oil?+
Salt the eggplant for 15 minutes and squeeze out excess moisture before frying.
Can I use cornstarch?+
Yes, dusting the potatoes with cornstarch before frying creates a crunchier exterior.
What if I don't have bell peppers?+
You can substitute with snap peas or just increase the potato ratio.
