Di San Xian

Method

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1. Toss the aubergine chunks with the salt and leave 20 minutes, then rinse and press them dry between cloths.

   Mark done

2. Heat the oil in a wok to 180C.

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3. Fry the potato chunks 5 minutes, until golden and cooked through. Lift out onto a rack.

   Mark done

4. Fry the aubergine 4 minutes, until browned and collapsing. Lift out.

   Mark done

5. Fry the pepper 45 seconds only, until blistered but still crisp. Lift out.

   Mark done

6. Pour off all but 2 tbsp of the oil and fry the garlic 20 seconds.

   Mark done

7. Add both soy sauces, the wine, sugar, salt and water and bring to a simmer.

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8. Stir in the slaked cornflour, then return all three vegetables and toss until coated.

   Mark done

9. Finish with the sesame oil and spring onions.

   Mark done

Chef’s Tips

• Fry them separately: potato, aubergine, pepper, in that order.
• Salt and press the aubergine or it drinks twice the oil.
• Pepper for forty-five seconds only.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• A cold beer
• Vinegar cabbage

Storage & Reheating

Refrigerated for 2 days, though the vegetables soften. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.