Three Treasures of the Earth (Di San Xian)
地三鲜 dì sān xiānSay it: dee san shee-an
Di San Xian, literally "three treasures of the earth," is a beloved home-style stir-fry from Northeast China. It features chunks of potato, eggplant, and green bell pepper fried until golden and tender, then gently simmered in a savory garlic-soy sauce that clings to every piece. The contrast of crispy-edged potatoes, silky eggplant, and slightly charred peppers creates a deeply comforting vegetarian dish that highlights the simple bounty of the soil. It is commonly served as a hearty side or main at family dinners, especially in Liaoning, Jilin, and Heilongjiang provinces.
Three Treasures of the Earth (Di San Xian)
地三鲜, dì sān xiān
Pronounced dee san shee-an
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Prepare all vegetables and aromatics so they are ready to cook quickly. Soak the potato chunks in cold water for 10 minutes, then drain and pat dry. This prevents them from sticking and helps achieve crisp edges.
Heat 1/4 cup (60 ml) of the vegetable oil in a large wok or skillet over medium-high heat. Add the potato chunks and fry, stirring occasionally, until golden brown and crisp on the outside but cooked through, about 8-10 minutes. Remove with a slotted spoon and set aside on paper towels.
Add the remaining 1/4 cup (60 ml) oil to the wok. When hot, add the eggplant chunks. Fry, turning frequently, until the eggplant is golden on all sides and very soft inside, 6-8 minutes. The eggplant will absorb oil; add a splash more if the wok looks dry. Remove and set aside with the potatoes.
Pour off all but 2 tablespoons (30 ml) of oil from the wok. Return to high heat. Add the green pepper chunks and stir-fry for 2 minutes until blistered and slightly charred but still crisp. Remove and set aside with the other vegetables.
Reduce heat to medium. Add the scallion whites, minced garlic, and ginger to the remaining oil. Stir-fry for 30 seconds until fragrant but not browned.
Add the light soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, and water. Bring to a simmer, stirring to dissolve the sugar.
Return all the fried vegetables to the wok. Gently toss to coat them evenly with the sauce. Cook for 1-2 minutes so the flavors meld.
Give the cornstarch slurry a stir, then pour it into the wok. Stir gently until the sauce thickens and becomes glossy, about 30 seconds. Add most of the scallion greens, toss once, and remove from heat.
Transfer to a serving plate, garnish with the remaining scallion greens, and serve immediately.
Regional variants
Some home cooks add a pinch of chili flakes or fresh red chili for mild heat. In modern adaptations, a few sliced mushrooms may be included, though they are not part of the classic trio.
Cook's notes
- Fry the vegetables in batches if your wok is small; crowding causes steaming instead of crisp frying.
- Traditional recipes use Chinese long eggplants, but globe eggplants work well; choose firm ones with smooth skin.
- Adjust the final sauce thickness with a little extra water or slurry; it should coat the vegetables generously but not be soupy.
Serve with
Steamed white rice and a simple cucumber salad; pairs well with light lager beer.
Make ahead and storage
Best eaten fresh, but leftovers can be refrigerated up to 2 days and gently reheated in a skillet with a splash of water.
