Northeastern Chinese Cuisine · tested Chinese home cooking
Di San Xian (Three Treasures from the Earth) Recipe
地三鲜 Dì Sān Xiān
A hearty Northeastern Chinese dish featuring eggplant, potato, and green pepper stir-fried in a rich garlic sauce. Three humble vegetables transformed into something truly special. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 Chinese eggplants, cut into chunks
- 2 potatoes, peeled and cut into chunks
- 1 green bell pepper, cut into chunks
- 3 cloves garlic, minced
- 1 1-inch piece fresh ginger, minced
- 2 scallions, sliced
- For sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp black vinegar, 1 tsp cornstarch, 1/4 cup water
- Oil for frying
Step-by-step instructions
Step 1
Cut eggplant into chunks and sprinkle with salt
Cut eggplant into chunks and sprinkle with salt. Let sit for 10 minutes, then pat dry.
Step 2
Heat oil to 170°C
Heat oil to 170°C. Fry potato chunks for 4-5 minutes until golden and cooked through. Remove.
Step 3
Fry eggplant chunks for 2-3 minutes until soft and…
Fry eggplant chunks for 2-3 minutes until soft and lightly browned. Remove.
Step 4
Pour off excess oil, leaving 1 tbsp
Pour off excess oil, leaving 1 tbsp. Add garlic, ginger, and white parts of scallions. Stir-fry for 15 seconds.
Step 5
Add bell pepper and stir-fry for 1 minute
Add bell pepper and stir-fry for 1 minute. Return potatoes and eggplant to the wok.
Step 6
Pour in sauce mixture and stir-fry for 1-2 minutes…
Pour in sauce mixture and stir-fry for 1-2 minutes until everything is well coated and sauce thickens. Garnish with scallion greens.
Cook’s notes
- Salting the eggplant removes excess moisture and prevents oil absorption
- Cut potato and eggplant into similar-sized pieces for even cooking
- This dish is vegetarian – use mushroom-based oyster sauce to make it fully plant-based
- Serve as a hearty side or main dish with steamed rice
Common questions
Can I make Di San Xian (Three Treasures from the Earth) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.