Stir-Fried Eggplant, Potatoes and Peppers (Di San Xian) is a classic Chinese dish that originated in the northern regions of China. It's a simple and flavorful dish that features tender eggplant, crispy potatoes, and sweet bell peppers, all stir-fried together in a wok with garlic and ginger. The dish is named "Di San Xian" which translates to "Three Fresh Ingredients," as it showcases the three main ingredients that are the stars of the dish: eggplant, potatoes, and bell peppers.
Seasons: Spring/Summer/Autumn
Cooking Time: 30min
Ingredients:
2 medium eggplants
2 medium potatoes
2 bell peppers (red and green) 4 cloves of garlic
1 small ginger
2 tablespoons of vegetable oil 1 tablespoon of light soy sauce 1 teaspoon of sugar
Salt and pepper to taste
Instructions:
Cut the eggplants into 2 cm thick slices, and then into bite-sized pieces. Cut the potatoes into similar sizes. Cut the bell peppers into bite-sized pieces. Mince the garlic and ginger.
In a large wok or frying pan, heat 2 tablespoons of oil over high heat until hot. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.
Add the potatoes to the wok and stir-fry for about 5 minutes, or until they start to turn golden brown. Remove the potatoes from the wok and set aside.
Add the eggplants to the wok and stir-fry for about 5 minutes, or until they start to soften. Remove the eggplants from the wok and set aside.
Add the bell peppers to the wok and stir-fry for about 2 minutes, or until they start to soften.
Return the potatoes and eggplants to the wok and add 1 tablespoon of light soy sauce, 1 teaspoon of sugar, salt, and pepper to taste. Stir-fry for about 2 minutes, or until all the ingredients are well combined and heated through.
Serve hot with steamed rice.
Nutritional Values per Serving: Calories: 179 | Total Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 309mg | Total Carbohydrates: 27.3g | Dietary Fiber: 7.3g | Total Sugars: 8.6g | Protein: 4.5g
C02 values per Serving: 228,25 g co2 per portion