NORTHEASTERN POTATO, EGGPLANT AND PEPPERS
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
Provided by Julia Moskin
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
- In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
- Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
- Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams
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Carley Napier
[email protected]I've made this dish several times and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Priyanka Armin
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the crispy potatoes and the sweet peppers.
ani euashvili
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the sauce was very flavorful.
Caca Hi
[email protected]This is a very versatile dish. I've made it with different types of vegetables, and it's always delicious.
Christi DeTuro
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the flavors and the presentation.
Angel Alfredito
[email protected]This dish is a great way to use up leftover vegetables. I had some potatoes, eggplant, and peppers that were about to go bad, and this recipe was the perfect way to use them up.
Nash henry
[email protected]The potatoes were a bit undercooked for my taste, but otherwise this dish was very good. I'll definitely be making it again.
Vgj yi Igxitx
[email protected]This is my new favorite vegetarian dish! The combination of vegetables is perfect, and the sauce is flavorful and tangy. I can't wait to make it again.
M Hamid
[email protected]I was pleasantly surprised by how easy this dish was to make. I'm not a very experienced cook, but I was able to follow the recipe easily and the results were delicious.
Ahammed Saidul
[email protected]This dish was a hit with my family! The flavors of the potatoes, eggplant, and peppers were all perfectly balanced. I especially loved the crispy texture of the potatoes. Will definitely be making this again.