Di San Xian (Stir-Fried Potato, Aubergine and Green Pepper)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Aubergine soaked and coated in cornflour, fried with potato wedges and green pepper, then tossed in a glossy sauce of soy sauce, oyster sauce and sugar with garlic and spring onion.
Always check the labels of the products you use.
Method
- 1
Soak the aubergine. Stir the soaking salt into the cold water in the large bowl, add the aubergine and weigh it down with a plate for 15 min. Soaking stops the aubergine from drinking up too much oil. Meanwhile, whisk the 60 ml water, soy sauce, oyster sauce, sugar and 2 tsp cornflour in the small bowl.
- 2
Fry the vegetables. Drain the aubergine, pat it dry and toss with the remaining 2 tsp cornflour. Heat the frying oil in the wok to 190 °C. Fry the aubergine in two batches for about 3 min until tender and golden, keeping the oil at 175-190 °C, and drain on the paper. Fry the potatoes in two batches for 5-7 min until golden and tender to a knife, then fry the pepper for 30-60 seconds until blistered. Drain.
- 3
Start the sauce. Carefully pour the oil out of the wok (keep it for another use) and wipe it clean. Heat 1 tbsp oil over medium heat and stir-fry the spring onion whites and garlic for about 30 seconds until fragrant.
- 4
Toss and serve. Stir the sauce, pour it in and simmer for about 1 min until thick and glossy. Add all the vegetables and toss for about 1 min until coated and hot. Scatter with the spring onion greens and serve with rice.
Storage
Best eaten at once. Refrigerate leftovers up to 2 days and reheat in a hot wok until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.5 g saturated fat per 100 g, 3.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.8 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 190 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl and a plate to weigh it down
- small bowl
- wok or deep frying pan (35 cm)
- cooking thermometer
- slotted spoon
- baking tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 263 kcal |
| Protein | 4.7 g |
| Carbohydrate | 35.4 g |
| of which sugars | 9.1 g |
| of which free sugars | 3 g |
| Fat | 12.7 g |
| of which saturates | 1 g |
| Fibre | 6.7 g |
| Salt | 1.8 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
