Dishbook

Disanxian

Disanxian is a classic Northern Chinese stir-fry of potato, eggplant, and green pepper tossed in a savory garlic-ginger sauce. Tender vegetable pieces soak up the umami-rich sauce for a comforting, homestyle flavor. Quick to cook, it pairs perfectly with steamed rice for a simple weeknight meal.

Ingredients

2 tablespoons oil
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups potato, peeled and diced
2 cups eggplant, diced
1 cup green pepper, chopped
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon Chinese black vinegar
1 tablespoon chili bean paste
0.50 cups and
2 tablespoons water
1 tablespoon cornstarch
0.25 cups scallion, sliced

Steps

  1. Heat oil in a wok over medium-high heat and saute garlic and ginger until fragrant.

  2. Add potato and stir-fry until edges are golden, about 5 minutes.

  3. Add eggplant and continue cooking until tender, about 4 minutes.

  4. Add green pepper and stir-fry 2 minutes.

  5. Stir in soy sauce, sugar, vinegar, chili bean paste, and water; simmer 3 minutes.

  6. Mix cornstarch and water; stir into the pan and cook until sauce thickens.

  7. Garnish with scallion and serve hot.