Three Fresh Delicacies
地三鲜
Northeast Chinese dish of deep-fried eggplant, potatoes, and peppers in savory sauce. A popular vegetarian dish featuring golden, tender vegetables in rich, glossy brown sauce.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
One eggplant, two potatoes, two green peppers, three garlic cloves, light soy sauce, dark soy sauce, oyster sauce, salt, sugar, starch.
Peel the potatoes and cut into rolling chunks; cut the eggplant into rolling chunks; cut the green peppers into small pieces.
Add one tablespoon of dry starch to the cut eggplant and mix well by hand, let the eggplant surface coat with dry starch.
This can reduce the oil absorption of eggplant.
Add more oil to the pan, when oil is hot, add vegetables to fry. Fry eggplant for about 3 minutes, potatoes for about 5 minutes, until golden brown, green peppers for about 10 seconds.
Prepare a small bowl, put half a bowl of water, three tablespoons of light soy sauce, two tablespoons of oyster sauce, one tablespoon of dark soy sauce, one tablespoon of sugar, one tablespoon of starch, a little salt to make sauce.
Add a little oil to the pan, when oil is hot, add garlic and stir-fry until fragrant, pour in the sauce, then add the fried vegetables, stir-fry thoroughly and evenly, then reduce sauce on high heat.
- Adjust the amount of seasonings according to personal taste.
- Because oyster sauce and light soy sauce already have a salty taste, use less salt.