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Potato, Eggplant and Pepper Stir-Fry

Potato, Eggplant and Pepper Stir-Fry

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

In the classic Chinese dish called di san xian, purple eggplant, yellow potatoes and green bell peppers are fried then tossed in a simple, lightly sweetened soy-based glaze-like sauce. The vegetables create an interesting textural combination of silky-soft, dense and starchy, and tender-crisp. Traditionally, each is deep-fried separately and brought together for saucing, but we’ve sped up and streamlined the cooking process so only the potatoes cook by themselves, and in a minimal amount of oil. If you can’t find Shaoxing wine, a type of Chinese rice wine, dry sherry is a fine substitute. Serve with steamed rice.

Tip

Don’t forget to pat the potatoes and eggplant dry before cooking. This helps to prevent the vegetables from sticking to the pan and also helps them brown.

Ingredients
  • 2

    tablespoons soy sauce

  • 1

    tablespoon Shaoxing wine OR dry sherry

  • ½

    teaspoon white sugar

  • 1 ½

    teaspoons cornstarch

  • 6

    tablespoons grapeseed or other neutral oil, divided

  • 2

    medium Yukon Gold potatoes (12 ounces total), peeled, halved lengthwise, sliced crosswise ¼ inch thick and patted dry

  • 2

    Chinese eggplants (12 ounces total), trimmed, sliced into ½-inch rounds and patted dry

  • 1

    red OR yellow OR green bell pepper, stemmed, seeded and cut into thin strips

  • 3

    medium garlic cloves, minced

  • 4

    scallions, thinly sliced on the diagonal, whites and greens reserved separately

Step 1

In a small bowl, stir together ¼ cup water, the soy sauce, Shaoxing wine, sugar and cornstarch; set aside.

In a 12-inch nonstick skillet over medium-high, heat 4 tablespoons of oil until shimmering.

Add the potatoes and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl.

Step 2

Add the eggplant to the pan in an even layer and cook without stirring until golden brown on the bottom, about 2 minutes.

Flip the slices and add the remaining 2 tablespoons oil and the bell pepper. Cook, stirring often, until the eggplant is tender and the peppers are tender-crisp, about another 3 minutes.

Step 3

Add the garlic and scallion whites to the vegetables and cook, stirring, until fragrant, about 30 seconds.

Return the potatoes to the pan and toss. Stir the cornstarch mixture to recombine, add to the skillet and cook, stirring constantly with a silicone spatula, until the sauce has thickened and coats the vegetables, about 1 minute.

Transfer to a serving dish and sprinkle with the scallion greens.