Stir-Fried Three Treasures

Name: Stir-Fried Three Treasures
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 tablespoon Shaoxing wine; 1 tablespoon light soy sauce; ½ tablespoon dark soy sauce; ½ tablespoon sugar; ¼ teaspoon salt; 3 teaspoons cornstarch, divided; 1 large Chinese eggplant (11 ounces, or 300 g), stem removed and cut into bite-size pieces; 4 tablespoons peanut oil, divided, plus more if needed; 1 small russet potato (8 ounces, or 227 g), cut in half and then sliced ¼ inch (6 mm) thick; 2 scallions, chopped; 2 cloves garlic, minced; 1 bell pepper, cut into bite-size pieces

Preparation info

Yield
2
servings

Difficulty
Easy
Ready in
35 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

The Chinese name of this dish, di san xian, means “three fresh treasures of the earth.” It’s a dish with eggplant, potatoes, and peppers in a savory garlic sauce that celebrates the last summer harvest.

Ingredients

1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
½

Asia
China
Main course
Vegan
Summer

Method

In a small bowl, combine ¼ cup (60 ml) of water with the wine, light and dark soy sauces, sugar, ¼ teaspoon salt, and 1 teaspoon of the cornstarch for the sauce. Stir until the cornstarch is dissolved.
Right before cooking, sprinkle the eggplant with the remaining 2 teaspoons cornstarch and gently mix with your hands until the pieces are lightly coated.