Stir-Fried Three Treasures (Di San Xian)
By Maggie ZhuPublished on August 18, 2025
Time
55 minutes
Yield
Serves 4
Ingredients
1 pound Chinese eggplant 2 teaspoons table salt for brining2 Yukon Gold potatoes (8 ounces each), peeled¼ cup soy sauce 3 tablespoons oyster sauce 1 tablespoon sugar 4 teaspoons cornstarch, divided3 cups peanut or vegetable oil, for frying1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces1 tablespoon vegetable oil 2 scallions, white and green parts separated and sliced thin2 garlic cloves, minced
Before You Begin
You can substitute Japanese eggplant for the Chinese eggplant in this recipe but we don’t recommend substituting Globe or Italian eggplant. You can use a Dutch oven to fry the vegetables but you’ll need to increase the frying oil to 4 cups. Using a roll cut to cut the eggplant and potatoes creates pieces that cook evenly—learn more (and see a visual) here.
Instructions
- Trim stem end of 1 pound Chinese eggplant. Hold knife at about 45 degree angle relative to eggplant and cut 1½ inches from end. Roll eggplant towards you until cut side is facing up then cut again 1½ inches from end at same angle. Repeat rolling and cutting. (Eggplant pieces should be roughly triangular in shape.) Whisk 2 teaspoons salt into 4 cups cold water to dissolve, then add eggplant. Place plate over eggplant to submerge and let sit for 15 minutes.
- Meanwhile, quarter 2 peeled Yukon Gold potatoes lengthwise. Working with one potato piece at a time, hold knife at about 45 degree angle relative to potato and cut 1 inch from end. Roll potato towards you until cut side is facing up then cut again 1 inch from end at same angle. Repeat rolling and cutting with remaining potato pieces. (Potato pieces should be roughly triangular in shape.)
- Whisk ¼ cup water, ¼ cup soy sauce, 3 tablespoons oyster sauce, 1 tablespoon sugar, and 2 teaspoons cornstarch together in small bowl; set aside. Drain eggplant and pat dry with paper towels. Toss with remaining 2 teaspoons cornstarch in large bowl to coat lightly.
- Line rimmed baking sheet with triple layer of paper towels. Add 3 cups peanut oil to 14-inch flat-bottomed wok until it measures 1-inch deep and heat over medium-high heat to 375 degrees. Add half of eggplant and cook until tender and edges are golden, about 3 minutes. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using spider skimmer or slotted spoon, transfer eggplant to prepared sheet and repeat with remaining eggplant.
- Add potatoes to oil in wok and cook until tender, about 5 minutes, adjusting burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using spider skimmer or slotted spoon transfer to sheet with eggplant. Add 1 green bell pepper to oil and cook for 30 seconds, then transfer to sheet with vegetables.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 thinly sliced scallion whites and 2 minced garlic cloves and cook until fragrant, about 30 seconds. Whisk reserved sauce to recombine then add to skillet, along with fried vegetables and 2 thinly sliced scallion greens. Stir to coat well and cook until sauce is thickened slightly, about 1 minute. Transfer to platter and serve.
Time
55 minutesYield
Serves 4Ingredients
1 pound Chinese eggplant
2 teaspoons table salt for brining
2 Yukon Gold potatoes (8 ounces each), peeled
¼ cup soy sauce
3 tablespoons oyster sauce
1 tablespoon sugar
4 teaspoons cornstarch, divided
3 cups peanut or vegetable oil, for frying
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 tablespoon vegetable oil
2 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
Ingredients
1 pound Chinese eggplant
2 teaspoons table salt for brining
2 Yukon Gold potatoes (8 ounces each), peeled
¼ cup soy sauce
3 tablespoons oyster sauce
1 tablespoon sugar
4 teaspoons cornstarch, divided
3 cups peanut or vegetable oil, for frying
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 tablespoon vegetable oil
2 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
Ingredients
1 pound Chinese eggplant
2 teaspoons table salt for brining
2 Yukon Gold potatoes (8 ounces each), peeled
¼ cup soy sauce
3 tablespoons oyster sauce
1 tablespoon sugar
4 teaspoons cornstarch, divided
3 cups peanut or vegetable oil, for frying
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1 tablespoon vegetable oil
2 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
Why This Recipe Works
Di San Xian, or stir-fried three treasures, is a beloved dish from Northern China that proves you don’t need meat to create deep, satisfying flavor. We start by flash-frying each vegetable, which preserves their color and achieves appealing—and different—textures. The potato crisps and becomes creamy, while the eggplant turns silky and the peppers become perfectly tender. Frying in small batches prevented overcrowding, allowing the wok (or Dutch oven) to maintain high heat for that coveted restaurant-style sear. A simple yet potent sauce of soy sauce, garlic, and aromatics tied the vegetables together, creating layers of savory depth. The result is a vibrant, hearty, meat-free main that feels indulgent while relying on humble ingredients.
Before You Begin
You can substitute Japanese eggplant for the Chinese eggplant in this recipe but we don’t recommend substituting Globe or Italian eggplant. You can use a Dutch oven to fry the vegetables but you’ll need to increase the frying oil to 4 cups. Using a roll cut to cut the eggplant and potatoes creates pieces that cook evenly—learn more (and see a visual) here.
Instructions
- Trim stem end of 1 pound Chinese eggplant. Hold knife at about 45 degree angle relative to eggplant and cut 1½ inches from end. Roll eggplant towards you until cut side is facing up then cut again 1½ inches from end at same angle. Repeat rolling and cutting. (Eggplant pieces should be roughly triangular in shape.) Whisk 2 teaspoons salt into 4 cups cold water to dissolve, then add eggplant. Place plate over eggplant to submerge and let sit for 15 minutes.
- Meanwhile, quarter 2 peeled Yukon Gold potatoes lengthwise. Working with one potato piece at a time, hold knife at about 45 degree angle relative to potato and cut 1 inch from end. Roll potato towards you until cut side is facing up then cut again 1 inch from end at same angle. Repeat rolling and cutting with remaining potato pieces. (Potato pieces should be roughly triangular in shape.)
- Whisk ¼ cup water, ¼ cup soy sauce, 3 tablespoons oyster sauce, 1 tablespoon sugar, and 2 teaspoons cornstarch together in small bowl; set aside. Drain eggplant and pat dry with paper towels. Toss with remaining 2 teaspoons cornstarch in large bowl to coat lightly.
- Line rimmed baking sheet with triple layer of paper towels. Add 3 cups peanut oil to 14-inch flat-bottomed wok until it measures 1-inch deep and heat over medium-high heat to 375 degrees. Add half of eggplant and cook until tender and edges are golden, about 3 minutes. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using spider skimmer or slotted spoon, transfer eggplant to prepared sheet and repeat with remaining eggplant.
- Add potatoes to oil in wok and cook until tender, about 5 minutes, adjusting burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Using spider skimmer or slotted spoon transfer to sheet with eggplant. Add 1 green bell pepper to oil and cook for 30 seconds, then transfer to sheet with vegetables.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 thinly sliced scallion whites and 2 minced garlic cloves and cook until fragrant, about 30 seconds. Whisk reserved sauce to recombine then add to skillet, along with fried vegetables and 2 thinly sliced scallion greens. Stir to coat well and cook until sauce is thickened slightly, about 1 minute. Transfer to platter and serve.
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