DI SAN XIAN
I'm finally able to cook this fabulous Beijing dish at home! If you worry about those calories, feel free to use less oil, although the potatoes should be covered by it...
Provided by Granddaughter 1
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash all the vegetables thoroughly.
- Peel and dice potatoes to 1/2 inch length
- Core and roughly dice green peppers.
- Cut ends off egg plant. Cut lengthwise; dice roughly.
- Chop up the onion and garlic.
- Heat up oil in Wok on high.
- When oil is very hot, add potatoes and stir constantly until golden.
- More oil may be added throughout the cooking process at any time.
- Remove potatoes with slotted spoon.
- In same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown.
- Remove vegetables from oil.
- Fry the onion and garlic in just a little oil.
- When onion looks transparent, add 1/2 cup of water.
- Add the soy sauce, bouillon and sugar.
- Add corn starch diluted in a bit of cold water; stir.
- Add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken.
- Add pepper to taste.
- Serve hot over rice.
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Seekie
[email protected]I'm not a huge fan of eggplant, but I loved this dish. The eggplant was cooked perfectly and the sauce was delicious.
Ewo Skyty
[email protected]This dish is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.
mehdihassan ranjha
[email protected]I love this dish! It's the perfect combination of sweet, sour and savory.
Amber Raspin
[email protected]This dish is so easy to make and it's so delicious. I highly recommend it.
Lori Egerton
[email protected]I've made this dish several times and it's always a hit. My friends and family love it.
Aisha Mahmud
[email protected]This is one of my favorite Chinese dishes. I love the combination of flavors and textures.
Josh Sur
[email protected]This dish is a great way to show off your cooking skills. It's impressive but not too difficult to make.
Muzmil Mahar
[email protected]I'm not a huge fan of eggplant, but I loved this dish. The eggplant was cooked perfectly and the sauce was delicious.
Gulamvkf Alihjfmd
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and sour sauce.
Ismayil_f19
[email protected]The sauce in this dish is so flavorful. I love the combination of soy sauce, rice vinegar and sesame oil.
Yadav Rampujan
[email protected]I love the crispy texture of the eggplant in this dish. It's a great contrast to the soft potatoes and bell peppers.
Eva Eed
[email protected]This dish is a great way to use up leftover vegetables. I always have eggplant, potatoes and bell peppers on hand, so this is a go-to recipe for me.
Lindokuhle Gwazumthi
[email protected]I've never made Chinese food before, but this recipe was so easy to follow. The dish turned out great and my family loved it.
Parkash Chauhan
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce is flavorful and the vegetables are cooked perfectly.
Samuel Oluwatobiloba
[email protected]I love the combination of flavors in this dish. The eggplant, potatoes and bell peppers are all cooked to perfection.
Emon Ahmezzz
[email protected]This dish is so flavorful and easy to make. I've made it several times now and it's always a crowd-pleaser.
Chayah Bauluck
[email protected]I made this dish last night and it was a hit! My family loved it. The instructions were easy to follow and the dish turned out perfectly.
Abdullah Aitani
[email protected]This is one of the best Chinese dishes I've ever had. The flavors are so complex and well-balanced. I especially love the crispy texture of the eggplant.