Treasures Of The Earth Recipes
DI SAN XIAN-CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS
Famous Chinese Northern Dish- Di San Xi known as three treasures of the earth.
Provided by Elaine
Categories Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
- In a small bowl, mix all of the stir-frying sauce together.
- Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
- Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
- Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
- Serve hot with steamed rice.
Nutrition Facts : Calories 187 kcal, Carbohydrate 31 g, Protein 4 g, Fat 5 g, Sodium 1314 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
TREASURES OF THE EARTH (CHINESE STIR FRY)
This is a typical North-Eastern Chinese Dish, and has been my favorite ever since i came to study in Beijing 4 years ago. the Chinese name of this dish literally translated is earth three fresh (or three fresh produces of the earth) including eggplants, potatoes and green bell peppers. quick and easy to throw together, I like it with fried rice. Note: i timed myself when making this dish tonight and found that it took longer than i thought, esp if you make more or cut the pieces bigger, anyway cook the veggies to your desired tenderness, i like them extra soft
Provided by kangningchang
Categories Vegetable
Time 20m
Yield 1 plate, 2 serving(s)
Number Of Ingredients 10
Steps:
- peel potato and wash eggplant and bell peppers.
- cut the potato in 1/2 inch and eggplant in 1 inch chunks, the traditional way is to cut slanted into triangular shaped pieces for faster cooking, but really any shape will do, i keep the pieces small to make this a quick dish to cook. cut bell peppers into 1 inch pieces.
- poor 2 T oil into a pan to heat over medium high heat.
- stir fry the potatoes for around 5 minutes or until almost done, transfer to a plate.
- while the veggies are cooking, cut the green onion into 2 inch long pieces, peel and crush the garlic, and mix the corn starch with 1 T of water; set aside.
- add 2 more T of oil in the same pan, stir fry the eggplants (they really suck up the oil, you may add a bit more if needed) stir fry about 30 sec. reduce to med low heat and cook covered, stirring occasionally for about 5 more minutes or until almost done, add bell peppers, cook for another minute or so.
- transfer the veggies to the plate with the potatoes.
- add 1 T of oil in the pan, heat under med-high heat, add garlic to the oil, lightly stir fry to release the flavors in the garlic.
- add the precooked veggies, and the green onion, stir fry for about a minute, add soy sauce, sugar and 1 T water (more or less soy sauce to taste).
- add corn starch water to thicken the sauce up a bit, remove from heat and enjoy your authentic north-eastern Chinese dish.
Nutrition Facts : Calories 492.1, Fat 34.8, SaturatedFat 5.2, Sodium 1023.3, Carbohydrate 43, Fiber 12.8, Sugar 11.8, Protein 7.8
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DI SAN XIAN (STIR FRIED EGGPLANT, POTATO AND PEPPER,
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- Add eggplant into a large bowl and sprinkle with 2 teaspoons salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.
- Drain eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.
- Combine vegetable stock, light soy sauce, cooking wine, sugar, salt, and cornstarch in a small bowl. Mix well and set aside.
- Heat a large pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat when the pan start to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a big plate.
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