This dish is visually appealing with its vibrant and enticing colors – purple eggplant, yellow potatoes, and green bell peppers, which instantly arouse one’s appetite. The unique aroma is also mouthwatering, and every bite is satisfying and brings a sense of happiness, making one crave for more. Not only is it delicious, but it also has abundant nutritional value. Eggplant is rich in vitamin P and potassium, which helps lower blood pressure and prevent cardiovascular diseases. Potatoes are high in dietary fiber, potassium, magnesium, and other minerals, which contribute to boosting the immune system and maintaining intestinal health. Bell peppers are a good source of vitamin C and carotenoids, which help protect vision and maintain healthy skin.
Ingredients for Stir-fried Potatoes, Eggplants, and Green Peppers
| Potato | one |
| Purple eggplant | one |
| Green pepper | one |
| Red pepper | one |
| Garlic | 3g |
| Green onion | 4g |
| Dried chilli | 5g |
| Cornstarch | 6g |
| Edible oil | 60g |
| Oyster sauce | 10g |
| Salt | 2g |
| Essence of chicken | 1g |
| Pepper powder | 1g |
| Sugar | 3g |
| Dark soy sauce | 2g |
Steps:
1.First, prepare the ingredients. Peel one potato and cut it into quarters, then into evenly sized dice. Place the diced potatoes in a bowl with some water to soak. Soaking them helps remove the starch and prevent oxidation. Remove the stem and seeds from one green bell pepper and cut it into dice. Do the same with one red bell pepper and combine them with the green bell pepper. This combination adds visual appeal. Slice three grams of garlic into thin slices. Cut one stalk of white scallion into horsehoof-shaped pieces. Set aside a small handful of dried chili peppers along with the garlic and scallion.
2.Take one purple eggplant and remove the stem. Wash it thoroughly in a bowl of water and drain. Cut the eggplant into evenly sized dice. Put the diced eggplant in a bowl and add a little cornstarch. Mix well so that the eggplant is coated with the starch. This will result in a crispy and tender texture when fried. Once the ingredients are prepared, fry the potatoes.
3.Pour an adequate amount of cooking oil into a pan. Drain the soaked potatoes. When the oil is heated to about 60% hot and starts to emit smoke, add the drained potatoes to the pan. Fry on medium heat for about two minutes. During this process, continuously shake the pan and gently push the potatoes with a spoon to prevent sticking and to ensure even heat distribution. After two minutes, when the potatoes turn golden on the surface, remove them from the oil and drain off excess oil.
4.Next, fry the eggplant. After removing the potatoes, add the diced eggplant to the pan one by one. Gently push the oil over the eggplant to ensure even heating. Fry for about one minute until the eggplant is cooked through. Then add the fried potatoes back to the pan and fry together for another 20 seconds. Double frying the potatoes will make them more golden and crispy. Before removing the eggplant and potatoes from the pan, add the green and red bell peppers to the pan and quickly fry for about 10 seconds. Then remove the fried eggplant, potatoes, and bell peppers from the pan and drain off excess oil.
5.Leave a small amount of oil in the pan and add the prepared scallion, garlic, and dried chili peppers. Stir-fry until fragrant and spicy. Be careful not to overheat the oil and burn the chili peppers. Then add 10 grams of oyster sauce for flavor. Stir-fry evenly and pour in a small amount of water from the side of the pan. Once the water boils, start seasoning. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper powder, and a little bit of sugar for flavor enhancement. Stir and dissolve the seasonings, then add 2 grams of dark soy sauce for color. Once the color is well mixed, pour in a small amount of water starch, turn up the heat, and quickly thicken the sauce. Finally, add the fried eggplant, potatoes, and bell peppers to the pan, stir-fry until well-coated with the sauce, and then transfer to a serving dish. This delicious homemade “San Xian” dish is now complete.
Tips
1.Cut the potatoes, eggplants, and green peppers into evenly sized chunks. This ensures that they are evenly heated during cooking and will have consistent doneness.
2.Before serving, make sure to reduce any excess liquid to enhance the rich flavor of the dish. If there is too much liquid, it can affect the taste and texture of the dish.
3.Control the heat and oil temperature when stir-frying. High oil temperature can cause ingredients to burn, while low temperature can make them absorb too much oil, affecting the taste. Therefore, when stir-frying, maintain a moderate oil temperature and continuously stir the ingredients to ensure even heating.
The combination of this dish with steamed rice not only brings out its deliciousness and nutritional value, but also reflects the warmth and generosity of the people in Northeast China. They enjoy pairing this dish with rice, allowing each bite to savor the rich aroma of “San Xian” and the tender texture of rice. This pairing is not only delicious, but also a way to appreciate the pleasures of life.