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China · Food

Sichuan Earth Three Freshness (Di San Xian)

45 min
200 kcal
4 servings

By eatmundo · August 3, 2026

Sichuan Earth Three Freshness (Di San Xian)🇨🇳Edsel Little · CC BY-SA 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

13 matches

Dishes from other countries' kitchens, made from the same core ingredients as Sichuan Earth Three Freshness (Di San Xian). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stir-fry94 recipes from 24 countriesSee all 13 matches

A classic comfort dish featuring succulent eggplant, potatoes, and peppers stir-fried to tender perfection. This vegetarian staple is finished with a savory, umami-rich soy glaze.

According to eatmundo's ingredient comparison, the closest dish to Sichuan Earth Three Freshness from another cuisine is Steamed Eggplant Side Dish (South Korea): the two share 63% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Cut 500g eggplant, 300g potatoes, and 2 green bell peppers (150g) 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

What is Di San Xian?

Di San Xian is a Sichuan-style stir-fry originating from China, featuring eggplant, potato and green pepper stir-fried with garlic, ginger, soy sauce, sugar and vinegar. It is typically served as a main course for lunch or dinner alongside steamed rice.

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.

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