A Dongbei home-style dish, 地三鲜 is popular with vegetarians but tasty enough to keep the omnivores in the crowd happy as well.
Unlike your typical stir-fry, the deep frying of the eggplant and potato gives the dish a unique taste and texture. It is rightfully a staple on menus across northeastern China.
- 3 green peppers (sweet or spicy, as preferred)
- 1 medium potato
- 2 Asian eggplants
- 2 tbsp scallion or leek
- 1 thumb-sized piece of ginger
- 3 cloves of garlic
- 1/2 tsp salt
- 1 tsp white sugar
- 3 tsp soy sauce
- 500 ml vegetable oil (for frying)
- Chop green peppers into roughly triangle-shaped slices. Cut ginger, scallion and garlic into thin slices.
- Peel potato and chop into roughly 3 cm pieces. Likewise, chop the eggplant into similarly sized pieces.
- Heat oil in a heavy pot or deep wok until oil reaches 180°C. Add potato pieces and fry until edges are golden. Remove potato and place on paper towel or wire basket to drain excess oil.
- Add eggplant and deep fry until soft (~2-3 min.). Remove from pot.
- Place two tbsp of the frying oil in a separate frying pan or wok. Heat oil on medium-high heat, when hot add ginger, garlic and onion. Stir fry for about 10 seconds, until fragrant. Do not burn.
- Add green pepper and stir fry for about 30 seconds. Then add potato and eggplant. Add soy sauce, sugar and salt. Mix will and stir fry for about 30 seconds.
- Add 1/2 tsp of MSG if desired.