Disanxian

By Alice Apron

Prep
Cook
Total
Yield
4 servings

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

  • 2tablespoon oil
  • 2clove garlic, minced
  • 1tablespoon ginger, minced
  • 2cup potato, peeled and diced
  • 2cup eggplant, diced
  • 1cup green pepper, chopped
  • 2tablespoon soy sauce
  • 1teaspoon sugar
  • 1tablespoon Chinese black vinegar
  • 1tablespoon chili bean paste
  • 0.50cup and 2tablespoon water
  • 1tablespoon cornstarch
  • 0.25cup 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.