🇨🇳 China · Food
Sichuan Earth Three Freshness
By eatmundo · August 3, 2026
🇨🇳 CNA comforting stir-fry showcasing the 'three fresh treasures of the earth': eggplant, potato, and green beans. This classic dish highlights the rustic, vibrant flavors of local farm vegetables.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 300g eggplant and 200g potato into bite-sized wedges, and trim 300g green beans into 5cm segments.
- 2
Heat 3 tbsp oil in a wok and shallow-fry the potato wedges until golden brown, about 5 minutes, then remove and set aside.
- 3
In the same wok, fry the eggplant wedges until softened and translucent, about 4 minutes, then remove.
- 4
Flash-fry the green beans in the same oil until the skins are wrinkled and blistered, about 3 minutes, then remove.
- 5
Discard most of the oil, leaving just 1 tbsp, and sauté 15g minced garlic until fragrant, about 30 seconds.
- 6
Return all vegetables to the wok, adding 2 tbsp soy sauce and a pinch of salt to balance the natural sweetness.
- 7
Toss everything together on high heat for 1 minute to ensure the vegetables are coated in the savory sauce.
- 8
Serve immediately to keep the potatoes crisp and the eggplant silky smooth.
Frequently Asked Questions
Should I peel the potato?+
It is optional, but leaving the skin on gives a rustic, authentic texture to this classic dish.
Can I bake the vegetables instead of frying?+
You can, but frying is necessary to achieve that characteristic 'silky' texture of the eggplant and crisp edge of the potato.
What is the best way to keep eggplant from soaking up too much oil?+
Lightly salting the eggplant and letting it sit for 10 minutes draws out moisture before frying.
Is this a vegetarian dish?+
Yes, it is traditionally vegetarian, focusing on the fresh produce of the harvest.
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