Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Potato, Eggplant and Pepper Stir-Fry
In the classic Chinese dish called di san xian, purple eggplant, yellow potatoes and green bell peppers are fried then tossed in a simple, lightly sweetened soy-based glaze-like sauce. The vegetables create an interesting textural combination of silky-soft, dense and starchy, and tender-crisp. Traditionally, each is deep-fried separately and brought together for saucing, but we’ve sped up and streamlined the cooking process so only the potatoes cook by themselves, and in a minimal amount of oil. If you can’t find Shaoxing wine, a type of Chinese rice wine, dry sherry is a fine substitute. Serve with steamed rice.
4
Servings
Tip
Don’t forget to pat the potatoes and eggplant dry before cooking. This helps to prevent the vegetables from sticking to the pan and also helps them brown.
40 minutes
Ingredients
-
2
tablespoons soy sauce
-
1
tablespoon Shaoxing wine OR dry sherry
Directions
-
01In a small bowl, stir together ¼ cup water, the soy sauce, Shaoxing wine, sugar and cornstarch; set aside. In a 12-inch nonstick skillet over medium-high, heat 4 tablespoons of oil until shimmering. Add the potatoes and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
