The Best Chinese Vegetable Recipe (Di San Xian AKA Three Treasures From the Ground)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Peel the potatoes and cut them into bite-size pieces. Put them in a pot with the 960 g (4 cups) of water, bring to medium heat and cook for 15 to 18 minutes, until a fork goes in easily. Do not overcook.
2. Mix the soy sauce, oyster sauce, dark soy sauce and ground white pepper in a bowl and set aside.
3. Mix 1 tbsp cornstarch with ¾ cup water until smooth and set aside.
4. Drain the cooked potatoes and toss them with 2 tbsp cornstarch until well coated.
5. Heat the oil in a wok to 360°F / 182°C and shallow-fry the potatoes for about 2 to 3 minutes per side, until golden and crispy. Remove and set aside.
6. Cut the eggplant into rolling-cut pieces slightly larger than the potato pieces, as it shrinks when cooked.
7. Spritz the eggplant lightly with water, then sprinkle in 3 tbsp cornstarch in batches and toss until evenly coated.
8. Raise the oil to 380°F / 193°C, add the eggplant skin-side down, and shallow-fry about 1 minute per side until crispy. Remove and set aside.
9. Keep the oil at 380°F / 193°C, fry the green chili and red bell pepper for 10 seconds, then remove.
10. Pour out most of the oil, leaving 1.5 tbsp in the wok. Sauté the garlic and scallion whites for 1 minute.
11. Add the seasoning sauce mixture and stir over low heat for 1 minute. Pour in the cornstarch water and stir until thickened.
12. Return the potatoes, eggplant and peppers to the wok, add 2 tsp Chinese black vinegar, toss well and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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