Northern Chinese Recipe
Di San Xian
Northeastern potato, eggplant, and green pepper in a savory garlic-soy sauce.
Recipe at a glance
| Serves / makes | Serves 3–4 |
| Time | 40 minutes |
| Cuisine or format | Northern Chinese |
| Use | Home cooking and menu literacy |
Ingredients
- 1 potato, cut in chunks
- 1 eggplant, cut in chunks
- 1 green pepper
- 3 tbsp neutral oil
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce, optional
- 1 tsp sugar
- 1/2 cup water
- 1 tsp cornstarch slurry
Method
- Pan-fry potato until browned and nearly tender.
- Cook eggplant until browned and softened.
- Cook green pepper briefly.
- Fry garlic in the pan.
- Add soy sauces, sugar, and water.
- Return vegetables and thicken lightly.
Variations and substitutions
- Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
- For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
- When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.