Di San Xian – Potatoes, Eggplant and Peppers

Prep Time: 10 mins
Cook Time: 10 mins
Ready In: 20 mins
Serves: 2
Photo: Di San Xian – Potatoes, Eggplant and Peppers

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)


  1. Chop green peppers into roughly triangle-shaped slices. Cut ginger, scallion and garlic into thin slices.
  2. Peel potato and chop into roughly 3 cm pieces. Likewise, chop the eggplant into similarly sized pieces.
  3. 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.
  4. Add eggplant and deep fry until soft (~2-3 min.). Remove from pot.
  5. 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.
  6. 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.
Photo Credit: Chinkerfly


  1. Loved this recipe. So tasty, though I did find it a little bit too oily as I don’t think I let the vegetables drain long enough after deep frying.

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