Shandong Spicy Eggplant with Peppers and Potatoes (Di San Xian Recipe)
A colorful and flavorful dish, Shandong Spicy Eggplant with Peppers and Potatoes is a delightful representation of Chinese vegetarian cuisine. With its combination of tender eggplant, crispy potatoes, and vibrant bell peppers, this dish is sure to tantalize your taste buds. Serve it alongside Dan Dan Noodles for a complete Chinese meal that is both satisfying and delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 1, cut into 1-inch long wedges |
| Potato (Aloo) | 1, peeled and cut into wedges |
| Red Bell Pepper (Capsicum) | 1, cut into wedges |
| Corn Flour | 1½ tablespoons |
| Soy Sauce | 1 tablespoon |
| Vinegar | 2 tablespoons |
| Black Pepper Powder | ½ teaspoon |
| Garlic | 3 cloves, finely chopped |
| Ginger | 2 inches, finely chopped |
| Spring Onion (Bulb & Greens) | 3, finely chopped |
| Dry Red Chillies | 2 |
| Sesame (Gingelly) Oil | For cooking |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving (Approx.) |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 32g |
| Dietary Fiber | 7g |
| Sugars | 3g |
| Fat | 6g |
Preparation Steps
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Prep Your Ingredients:
- Begin by preparing all the ingredients. Chop the vegetables into the specified shapes and keep the sauces ready at hand for easy access during cooking.
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Prepare the Corn Flour Mixture:
- In a small mixing bowl, combine the corn flour with 1 cup of water, mixing well until it is fully dissolved. Stir in the soy sauce, vinegar, and black pepper powder. Set this mixture aside for later use.
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Cook the Potatoes:
- Heat a generous amount of sesame oil in a wok over medium heat. Add the potato wedges, sprinkle with salt, and stir-fry them while partially covering the pan. Cook until the potatoes are tender and fully cooked. Once done, remove the potatoes from the wok and set them aside.
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Cook the Eggplant:
- In the same wok, add a little more oil if needed. Introduce the eggplant wedges, sprinkle with salt, and again partially cover the pan. Allow the eggplants to pan-roast until they become soft and cooked through. After cooking, remove them from the pan and set aside.
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Sauté the Aromatics and Peppers:
- Reheat the wok and add a touch more oil. Sauté the finely chopped ginger, garlic, dry red chilies, bell peppers, and spring onions until fragrant and the bell peppers are slightly tender.
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Combine Everything:
- Pour the prepared corn flour mixture into the sautéed vegetables, stirring continuously until it thickens slightly. Gently fold in the roasted eggplant and potatoes, stir-frying on high heat for about 5 minutes. Ensure that the eggplant and potatoes are well coated with the flavorful sauce.
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Final Seasoning:
- Taste the dish and adjust salt and spices according to your preference. Once satisfied with the flavor, turn off the heat.
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Serve:
- Serve your Shandong Spicy Eggplant with Peppers and Potatoes hot, alongside Dan Dan Noodles, for an authentic and satisfying Chinese dining experience.
Cooking Tips
- Choosing Eggplant: Opt for firm, glossy eggplants without blemishes for the best flavor and texture.
- Potato Variations: You can use different types of potatoes for varying textures and flavors; waxy potatoes hold their shape better, while starchy potatoes become creamy when cooked.
- Customize the Heat: Adjust the number of dry red chilies based on your heat preference. For a milder version, consider removing the seeds from the chilies.
Conclusion
This Shandong Spicy Eggplant with Peppers and Potatoes recipe not only serves as a fantastic side dish but also stands alone as a fulfilling vegetarian main course. The medley of flavors and textures makes this dish a delightful addition to any meal, whether it’s a casual family dinner or a festive gathering with friends. Enjoy the journey of flavors as you explore the vibrant world of Chinese cuisine!
