Di San Xian (Three Treasures of the Earth)

Ingredients

1 Chinese aubergine

1 large potato (Maris Piper or similar)

½ red pepper

¼ onion

3 garlic cloves

2 tablespoons cornflour

Vegetable oil

Sesame seeds (to garnish)

The Sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sugar

150ml vegetable stock

PREPARATION

Method

1. Cut the onion into large chunks, slice the garlic, and chop the aubergine, pepper and potato into chunky diagonal pieces so they cook evenly.

2. Lightly season the aubergine with salt, then coat it evenly in cornflour to help protect it during frying and create a silky finish.

3. Mix together the light soy sauce, dark soy sauce, Shaoxing rice wine and sugar, keeping the vegetable stock separate for later.

COOKING

4. Heat vegetable oil over medium heat and shallow fry the potato wedges for 6–8 minutes until golden and about 80% cooked, then remove and drain.

5. Using the same oil, fry the coated aubergine for 5–6 minutes until lightly golden and softened, then remove carefully to avoid breaking it up.

6. Heat a clean wok with a small amount of oil and stir fry the onion until lightly softened and beginning to char around the edges. 

7. Add the peppers and continue stir frying over high heat until blistered while still retaining their crunch.

8. Add the sliced garlic and cook briefly until fragrant, stirring constantly so it does not burn.

9. Return the cooked potatoes and aubergine to the wok, folding everything together gently to keep the vegetables intact.

10. Pour in the prepared soy sauce mixture and toss thoroughly so all the vegetables become coated in the savoury glaze.

11. Gradually add the vegetable stock a little at a time, allowing it to boil vigorously and reduce before adding more, creating a glossy sauce.

12. Finish with a sprinkle of sesame seeds, toss gently one final time and serve immediately with steamed rice.

School of Wok Tips

• Coat the aubergine in cornflour for a silky texture and lightly crisp edges.

• Cook each vegetable separately so they all reach the perfect texture.

• Add the stock gradually to build a rich, glossy sauce.

• Fold the aubergine gently at the end to stop it breaking apart.

FAQs

What does Di San Xian mean?

It translates to 'Three Treasures of the Earth'  referring to potato, aubergine and pepper.

Can I make this without deep frying?

Yes, you can shallow fry or roast the vegetables, although the traditional texture will be slightly different.

Is Di San Xian vegan?

Yes, this classic version is naturally vegan and is commonly served as a main dish with steamed rice.