Di San Xian Recipes

DI SAN XIAN-CHINESE SAUTéED POTATO EGGPLANTS AND GREEN PEPPERS

Steps:

• Soak the eggplants in slightly salted water for 15 minutes. Drain completely and then coat evenly with a thin layer of cornstarch.
• In a small bowl, mix all of the stir-frying sauce together.
• Heat oil in wok (recommend adding more oil to fasten the process, do not worry, we will remove extra oil later) to form a 3 cm oil layer.
• Place potatoes in and fry until well cooked. Then place the eggplant in and gently fry during the process until well cooked. Fry green pepper for 10 seconds.
• Pour extra oil out and leave around 1/2 tablespoon of cooking oil in. Fry green onion and garlic until aromatic. Place the stir fry sauce in. Wait for a while until boiling. Place potato, green pepper and eggplants in. Fry until each piece is well coated.
• Serve hot with steamed rice.

DI SAN XIAN

Steps:

• Wash all the vegetables thoroughly.
• Peel and dice potatoes to 1/2 inch length
• Core and roughly dice green peppers.
• Cut ends off egg plant. Cut lengthwise; dice roughly.
• Chop up the onion and garlic.
• Heat up oil in Wok on high.
• When oil is very hot, add potatoes and stir constantly until golden.
• More oil may be added throughout the cooking process at any time.
• Remove potatoes with slotted spoon.
• In same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown.
• Remove vegetables from oil.
• Fry the onion and garlic in just a little oil.
• When onion looks transparent, add 1/2 cup of water.
• Add the soy sauce, bouillon and sugar.
• Add corn starch diluted in a bit of cold water; stir.
• Add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken.
• Add pepper to taste.
• Serve hot over rice.