Three-Braised Delights (Potato, Eggplant, Green Pepper)
地三鲜 · dì sān xiān
In Harbin, my uncle ran a tiny breakfast stall where he served di san xian over rice every Tuesday. He’d fry each vegetable separately in the same oil — potatoes first, then eggplant, then peppers — saying, ‘Each one must breathe its own breath before they marry in the wok.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Yukon Gold potatoes黄心土豆🛒 local300 g
- Chinese eggplant长茄🛒 local250 g
- green bell peppers青椒🛒 local150 g
- garlic大蒜🛒 local10 g
- light soy sauce生抽🏮 asian15 ml
- Chinese black vinegar陈醋🏮 asian5 ml
Yukon Gold potatoes: Cut into 2 cm cubes; rinse and pat dry thoroughly
Chinese eggplant: Slice into 2 cm thick half-moons; salt lightly and drain 10 min
green bell peppers: Core and seed; cut into 2 cm diamond shapes
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Instructions
1Heat 3 tbsp neutral oil in a wok over medium-high heat. Fry potato cubes in batches until golden and crisp-edged — about 3 minutes per batch. Drain on paper towels.
分批炸，防降温失脆
🔍 Look for Medium-high 每批3分钟 · 3 minutes per batchVisual: 土豆浮起，边缘剧烈冒泡Potatoes float actively and bubble vigorously around edges
You know it's right when: 起壳后气泡声略微减弱Bubbling quiets slightly as crust forms
2Lower heat to medium. Add eggplant and fry until softened and lightly browned — about 2.5 minutes. Remove and drain.
茄子吸油快，控温防焦
🔍 Look for Medium heat 2–3分钟 · 2–3 minutesVisual: 茄子转为哑光浅褐色；失去油亮反光Eggplant turns matte light brown; surface loses shine
You know it's right when: 边缘微卷，脱离油面Edges curl slightly and release from oil surface
3Pour off all but 1 tbsp oil. Add minced garlic and stir 15 seconds until fragrant. Add green peppers and stir-fry 1 minute until bright and slightly blistered.
控油减腻，突出清鲜
🔍 Look for High heat 1分钟 · 1 minuteVisual: 青椒油润发亮，但翠绿不褪Peppers glisten with oil but remain vivid green
You know it's right when: 椒皮微鼓，出现细密褶皱Pepper skins puff slightly and develop fine wrinkles
4Return potatoes and eggplant to wok. Add light soy sauce and Chinese black vinegar. Stir constantly 1 minute until sauce coats everything evenly and begins to glaze.
后下酱醋，保香气
🔍 Look for High heat 1分钟 · 1 minuteVisual: 酱汁由液态转为包裹食材的亮膜Sauce transforms from liquid to glossy film on vegetables
You know it's right when: 微酸香气飘起——醋的尖锐感瞬间柔和Faint tangy aroma rises — vinegar sharpness mellows instantly
5Taste and add a pinch of sugar (optional) to balance acidity. Serve immediately while hot and crisp-tender.
糖为点睛，非必需
🔍 Look for High heat 即刻 · immediatelyVisual: 热气浓密、香气扑鼻Steam rises in dense, fragrant waves
You know it's right when: 食材油亮，无酱汁积聚Vegetables glisten without pooling liquid
Tips
- · Always use Yukon Gold or Yellow Finn potatoes — russets get too mealy
- · Do not overcrowd the wok when frying — it lowers oil temp and steams instead of crisping
- · For gluten-free, verify your light soy sauce is tamari-based
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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