Di San Xian ("Three Earth Treasures" Northeastern Chinese Potato, Eggplant & Bell Pepper Skillet) – Authentic China Recipe
Beloved Dongbei vegetarian masterpiece uniting eggplant, potato, and green pepper in a glossy garlic-soy glaze.
- Country of Origin
- 🇨🇳 China (East Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Creamy purple eggplant chunks, Golden pan-seared potato wedges, Crisp green bell peppers, Lots of minced garlic, Ginger
Ingredients for Di San Xian ("Three Earth Treasures" Northeastern Chinese Potato, Eggplant & Bell Pepper Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy purple eggplant chunks, prepped into bite-sized pieces
- 1.5 cups golden pan-seared potato wedges, washed and trimmed
- 1 cup crisp green bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with lots of minced garlic
- 1.5 tbsp traditional China seasoning (ginger, scallions, dark and light soy glaze, sesame oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and lots of minced garlic for 2–3 minutes until softened and fragrant.
- Add creamy purple eggplant chunks and golden pan-seared potato wedges along with ginger, scallions, dark and light soy glaze, sesame oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crisp green bell peppers and serve straight from the skillet.