Chinese🥬 Vegetables

Di San Xian (Three Treasures From the Ground)

Name: Di San Xian (Three Treasures From the Ground)
Total time: 40 min
Cuisine: Chinese
Ingredients: 300 g potatoes; 960 ml water (for cooking potatoes); 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce; ½ tsp ground white pepper; 1 tbsp cornstarch (for sauce); ¾ cups water (for sauce); 2 tbsp cornstarch (to coat potatoes); 110 ml oil (for shallow-frying); 300 g eggplant; 3 tbsp cornstarch (to coat eggplant); 57 g green chili pepper; 57 g red bell pepper; 1 tbsp minced garlic; 2 tbsp white part of scallions, diced; 2 tsp Chinese black vinegar

⏱ 40 min

A classic northern Chinese dish made with crispy potatoes, tender eggplants, and fresh peppers, tossed in a luscious sauce. Despite using the most common market vegetables and rustic cooking techniques, this beloved dish evokes cherished childhood memories and is known to greatly enhance appetite.

Adapted from a video by Souped Up Recipes

The Best Chinese Vegetable Recipe (Di San Xian AKA Three Treasures From the Ground)

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Ingredients

potatoes300 g
water (for cooking potatoes)960 ml
soy sauce1 tbsp
oyster sauce1 tbsp
dark soy sauce1 tsp
ground white pepper½ tsp
cornstarch (for sauce)1 tbsp
water (for sauce)¾ cups
cornstarch (to coat potatoes)2 tbsp
oil (for shallow-frying)110 ml

Steps

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1
Peel the potatoes and cut them into bite-sized chunks using the roll-cutting technique. Add the potatoes and water to a pot, bring to medium heat, and cook for 15–18 minutes until fork-tender. Avoid overcooking, as the potatoes will be fried afterward.
2
Combine soy sauce, oyster sauce, dark soy sauce, and white pepper in a bowl. Stir well and set aside.
3
Mix 1 tablespoon of cornstarch with ¾ cup of water in a separate bowl until no lumps remain. Set aside.
4
Drain the cooked potatoes and toss with 2 tablespoons of cornstarch until well coated.
5
Heat oil to 360°F (182°C) and add the coated potatoes. Wait for golden color to appear before flipping, frying each side for about 1 minute until golden and crispy. Remove and set aside.
6
Cut the eggplant using the roll-cutting technique into pieces slightly larger than the potatoes, since eggplant shrinks during cooking. Lightly spray the eggplant with water, then sprinkle 3 tablespoons of cornstarch in batches and toss thoroughly until well coated.
7
Increase the oil temperature to 380°F (193°C) and add the eggplant with the skin side down to retain the purple color. Fry each side for about 1–2 minutes until crispy, then remove and set aside.
8
Add the green and red peppers to the 380°F (193°C) oil, stir for 10 seconds, and remove to drain.
9
Pour out most of the oil, leaving about 1.5 tablespoons in the wok. Add the minced garlic and white part of scallions, and sauté until fragrant.
10
Pour in the prepared sauce and stir over low heat for about 1 minute until lightly condensed. Pour in the cornstarch-water mixture and continue stirring until the sauce thickens.
11
Return the fried potatoes, eggplant, and peppers to the wok. Drizzle in 2 teaspoons of Chinese black vinegar and mix well until the sauce evenly coats all ingredients. Serve with white rice.

Di San Xian (Three Treasures From the Ground)

Ingredients

Steps

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