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Disānxiān (3 Fruits of the Earth)
Heilongjiang in Northeast China does not have a huge repertoire of famous recipes, but this eggplant preparation should put it on the map.
👥 6 Servings👤 Carolyn Phillips📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Trim off the caps of the eggplants and roll-cut them into pieces around 1 inch in length and ½ inch thick. Cut the potato lengthwise into quarters and then cut it into pieces of approximately the same size and shape as the eggplant. (You should end up with about 2 cups of each vegetable.)
2
Heat the oil in a wok over high heat and fry the eggplant first, tossing it occasionally, until the pieces are nicely browned. Use a slotted spoon to remove the eggplant to a serving plate. Reheat the oil and add the potatoes, frying them until golden all over and cooked through. Remove them from the oil and add them to the eggplant.
3
Cut the pepper in half and remove the stem end and seeds. Slice the flesh into wide strips and then diagonally into diamonds about the same size as the eggplant. Drain off all but a tablespoon of oil from the wok and heat the oil over high heat. Add the peppers, garlic, ginger, green onion, and salt and quickly stir-fry them for a few seconds to release their fragrance. Add the cooked eggplant and potatoes and the boiling water. Bring everything to a boil and quickly simmer the vegetables together for a few minutes. Taste and adjust the seasoning. Serve hot.
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