NORTHEASTERN POTATO, EGGPLANT AND PEPPERS
Di san xian is a Dongbei classic that loosely means "three delights from the earth." It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
Provided by Julia Moskin
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
- In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
- Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
- Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams
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