Cherry & Dennis Recipes
Chinese Three Earthly Treasures
地三鮮
Recipe overview
Eggplant, potatoes and green pepper are separately browned then glazed for classic di san xian.
01
Ingredients
Main ingredients
- 500 g purple eggplants
- 350 g potatoes
- 200 g green bell pepper
- 4 cloves garlic
- 2 stalks spring onion
Sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tsp cornstarch
- 150 ml water
Other
- 1 tsp salt
- 3 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cup
- frying pan
- wok
- spatula
- strainer
03
Steps
Step 1
Cut and soak eggplant
Cut eggplant into 4 cm chunks and soak in salted water. Time: 10 minutes.
Step 2
Cut the potatoes
Peel potatoes, cut into 3 cm chunks and rinse away surface starch.
Step 3
Cut pepper and aromatics
Cut pepper into 3 cm pieces, slice garlic and cut spring onion into sections.
Step 4
Mix the sauce
Mix light soy, dark soy, oyster sauce, sugar, cornstarch and water until smooth.
Step 5
Dry the vegetables
Drain and thoroughly dry eggplant and potatoes, keeping them separate.
Step 6
Pan-fry potatoes
Heat half the oil and pan-fry potatoes until golden and tender, then remove. Time: 8 minutes.
Step 7
Pan-fry eggplant
Add remaining oil and pan-fry eggplant until golden and beginning to soften. Time: 6 minutes.
Step 8
Saute pepper and aromatics
Saute garlic and spring onion, then add green pepper until bright. Time: 2 minutes.
Step 9
Combine the vegetables
Return potatoes and eggplant and fold gently with the pepper.
Step 10
Add the sauce
Restir the sauce, pour it in and toss quickly to coat all vegetables. Time: 2 minutes.
Step 11
Reduce to a glaze
Cook over medium-high heat until the sauce thickens and clings. Time: 2 minutes.
Step 12
Rest and serve
Turn off the heat, rest, then plate while keeping potatoes intact. Time: 2 minutes.
Common mistakes
- Wet vegetables cause oil splatter.
- Undercooked potatoes remain hard after saucing.
Tips
Salted soaking and drying can reduce eggplant oil absorption.
Restir the sauce so cornstarch is suspended.
