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Wednesday, August 20, 2014

Stir-fried potato, eggplant and green pepper/Di San Xian(地三鲜)



This is a very traditional North Eastern Dish from China that I learnt from a friend. I made it for my family when I visited Malaysia the last time, to my surprise, everyone loved it! Including my brother who had never fancy vegetarian dishes!

I promise mum that I will write a recipe on this dish as soon as I reach home, and here it is!

Ingredients:
2-3 Japanese/Chinese Brinjal cut into big chunks
2 medium size Potato cut into big chunks
3-4 green chilli(I use horn chilli, hot banana works too)Discard seeds, and cut into pieces.
1 tbsp Chopped Spring Onion
1 tbsp minced Garlic
1 tsp Corn Starch
1 cup of water/chicken stock


Seasoing:
1 tbsp Light Soy Sauce
Salt to taste
Sugar to taste



1. Clean all ingredients, cut brinjal and potato into big chunks, slice green chilli into big pieces. Mince garlic and chopped spring onion.

2. Heat up 2-3 inches of vegetable oil, and deep fried potatoes until its golden in colour, deep fried brinjal pieces too after that until the white part of brinjal turn golden colour too. Quickly stir and fry chilli pieces for like 30 seconds, this will retain the shines and crunchiness of Chilli.



3. Take out most of the oil from wok,leave only about 1 tsp in, add minced garlic and spring onion, stir it well until its fragrance. Add potato,brinjal pieces and chilli back into the wok, stir well, pour in water/stock, bring to boil, add soy sauce, sugar and salt, cook for 3 minutes. Taste it to see if the salt is right, use a little starch with water to thicken the sauce.



Sprinkle some chopped spring onion before serving.

Its a very good vegetarian dish, its so tasty that make sure you cook enough rice for the meal !!



中文 -- 地三鲜

6 comments:

  1. I love eggplant and they can be cook in any style. This will be one of my to try dish. Any tips on how you retain the bright purple on the skin after cooking the eggplants? Mine will always turn to brown.

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  2. Hi Icook4fun, welcome! The tip to retain the colour of Brinjal is after frying, make sure the skin/purple colour side face outward, as long as the pieces are not cramp together, the colour stays better.

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  3. this dish is absolutely tempting, yum!

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  4. Hi Home Cooking.. welcome to my blog!! Yeah.. this is a very nice vegetarian dish.. absolutely tasty!

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  5. i love this blog. please keep posting, i really enjoy your blog. :) God bless!

    ReplyDelete

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