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Disanxian

By Alice Apron

Tags: asian vegetarian

Prep:
15 min
Cook:
20 min
Total:
35 min
Yield:
4 servings

Disanxian is a classic Northern Chinese stir-fry of potato, eggplant, and green pepper tossed in a savory garlic-ginger sauce. Tender vegetable pieces soak up the umami-rich sauce for a comforting, homestyle flavor. Quick to cook, it pairs perfectly with steamed rice for a simple weeknight meal.

Ingredients

  • 2 tablespoon oil
  • 2 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cup potato, peeled and diced
  • 2 cup eggplant, diced
  • 1 cup green pepper, chopped
  • 2 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon chili bean paste
  • 0.50 cup and 2 tablespoon water
  • 1 tablespoon cornstarch
  • 0.25 cup scallion, sliced

Steps

  1. Heat oil in a wok over medium-high heat and saute garlic and ginger until fragrant.
  2. Add potato and stir-fry until edges are golden, about 5 minutes.
  3. Add eggplant and continue cooking until tender, about 4 minutes.
  4. Add green pepper and stir-fry 2 minutes.
  5. Stir in soy sauce, sugar, vinegar, chili bean paste, and water; simmer 3 minutes.
  6. Mix cornstarch and water; stir into the pan and cook until sauce thickens.
  7. Garnish with scallion and serve hot.