Dongbei Chinese · Dinner

Di san xian

Name: Di san xian
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Dongbei Chinese
Ingredients: 1 pound Japanese or Chinese eggplant, cut into 1-inch wedges; 1 teaspoon kosher salt, divided; 1 pound Yukon Gold potatoes, peeled and cut into 1/4-inch slices; 2 green bell peppers, cut into 1-inch pieces; 1/2 cup neutral oil, divided; 5 garlic cloves, thinly sliced; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon vegetarian oyster sauce; 1 teaspoon sugar; 1 teaspoon Chinkiang black vinegar; 1 teaspoon cornstarch; 1/3 cup water; 4 cups steamed rice

The northeastern Chinese 'three treasures of the earth'—crisp-edged potato, silken eggplant, and fresh green pepper—glazed with garlic and light savory sauce.

About 45 minTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Best household stir-fry starting point
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok
View at Amazon
Another workable path: A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched high-heat batch searing, tossing area, and a stable household-cooktop base, then verified the 13.5-inch pre-seasoned black carbon-steel model, care burden, current manufacturer identity, and exact Amazon destination. Kwilt has not cooked with this wok.
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok: The 13.5-inch bowl provides a broad hot zone for batch searing and enough sloped surface to toss without steaming, while its flat base remains stable on common gas and electric household cooktops. Trade-off: Carbon steel must be dried and lightly oiled after washing, its seasoning can react with long acidic cooks, and the wooden handle rules out unrestricted oven use.
Another workable path: Use a large uncoated carbon-steel wok suited to your burner, or a wide heavy skillet for small batches; never crowd a cooler pan and expect equivalent stir-fry browning.
Sources
YOSUKATA 13.5-inch black carbon-steel wok specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 pound Japanese or Chinese eggplant, cut into 1-inch wedges
1 teaspoon kosher salt, divided
1 pound Yukon Gold potatoes, peeled and cut into 1/4-inch slices
2 green bell peppers, cut into 1-inch pieces
1/2 cup neutral oil, divided
5 garlic cloves, thinly sliced
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1 teaspoon Chinkiang black vinegar
1 teaspoon cornstarch
1/3 cup water
4 cups steamed rice

Instructions

Toss eggplant with 1/2 teaspoon salt and rest 10 minutes, then blot dry. Whisk both soy sauces, vegetarian oyster sauce, sugar, vinegar, cornstarch, water, and remaining salt.
Heat 1/4 cup oil in a over medium-high. Shallow-fry potatoes in batches until golden outside and tender within, 6 to 8 minutes, then drain.
Add oil as needed and fry eggplant in uncrowded batches until browned and completely tender, 3 to 5 minutes; drain. Flash-fry peppers 45 seconds so they blister but stay crisp.
Pour off oil, leaving 1 tablespoon. Fry garlic 15 seconds, stir the sauce again, and add it to the wok; bubble until glossy, about 30 seconds.
Return potato, eggplant, and pepper and toss gently over high heat until each piece is thinly coated and no sauce pools, 30 to 45 seconds. Serve immediately with rice.

Northeastern ChinaDongbei household cooking

From the table

About this recipe

Di san xian, “three treasures of the earth,” is a Dongbei dish of potato, eggplant, and green pepper. Its appeal depends on separately cooked textures brought together under only a thin glossy sauce.

Di san xian means 'three fresh things from the earth' and is a classic northeastern Chinese combination of potato, eggplant, and green pepper. Traditional restaurant versions deep-fry all three. Controlled shallow-frying in batches reduces oil volume but preserves the essential contrast; roasting all vegetables together would create a different texture. This Kwilt version follows the reviewed household adaptation: Replace restaurant deep-frying with batch shallow-frying, not baking, so the three defining textures and quick glossy finish survive in a practical home method.

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