🍽️ How to Make Di San Xian (Three Treasures Stir-Fry)

🧆 Ingredients

• 1 medium eggplant
• 2 medium potatoes
• 1 green bell pepper
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• Vegetable oil for frying
• Salt to taste

🍳 Steps

1. Prepare the Vegetables:

   • Wash the eggplant, potatoes, and bell pepper thoroughly under running water.
   • Peel the potatoes and cut them into even, bite-sized cubes (about 1.5 cm).
   • Cut the eggplant into similar-sized pieces. If the eggplant is large, consider soaking the pieces in lightly salted water for 10 minutes to prevent browning and reduce bitterness.
   • Remove the seeds and stem from the bell pepper, then cut into squares or strips.
   • Pat all vegetables dry with a clean towel to minimize oil splatter during frying.

2. Fry the Potatoes and Eggplant:

   • Heat enough vegetable oil in a deep pan or wok to 170–180°C (340–355°F). Test by dipping a wooden chopstick—if bubbles form, the oil is ready.
   • Fry the potato cubes in batches, stirring occasionally, until they turn golden and crisp on the outside but are tender inside (about 3–4 minutes per batch). Remove and drain on paper towels.
   • Next, fry the eggplant pieces in batches. Eggplant absorbs oil quickly, so work fast and avoid overcrowding. Fry until the pieces are soft and lightly browned (about 2–3 minutes). Remove and drain excess oil.
   • Optionally, briefly fry the bell pepper for 30 seconds to enhance color and aroma, then set aside.

3. Stir-Fry Aromatics and Combine:

   • Pour off most of the frying oil, leaving about 2 tablespoons in the wok.
   • Heat the wok over medium-high heat. Add minced garlic and ginger, stirring until fragrant (about 30 seconds).
   • Add the fried potatoes, eggplant, and bell pepper. Stir-fry for 1–2 minutes to combine.

4. Season and Finish:

   • Add soy sauce, oyster sauce, sugar, and salt. Toss quickly to coat all vegetables evenly.
   • Stir-fry for another 2–3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
   • Taste and adjust seasoning if needed. The vegetables should be tender but not mushy, and the sauce should cling to them without pooling.

5. Garnish and Serve:

   • Turn off the heat and sprinkle chopped green onions over the dish.
   • Serve immediately while hot, ideally with steamed rice.

Key Points:

• Use fresh, firm vegetables for best results.
• Do not overcrowd the pan when frying to ensure even cooking.
• Eggplant should be soft but not greasy; draining well after frying is crucial.
• The dish is ready when all vegetables are tender, glossy, and evenly coated with sauce.

💡 Tips

• Fry potatoes and eggplant separately for best texture.
• Adjust seasoning to taste.
• Serve hot with steamed rice.
• Use fresh vegetables for optimal flavor.