Dishbook

Disanxian is a classic Northern Chinese stir-fry of potato, eggplant, and green pepper tossed in a savory garlic-ginger sauce. Tender vegetable pieces soak up the umami-rich sauce for a comforting, homestyle flavor. Quick to cook, it pairs perfectly with steamed rice for a simple weeknight meal.

Steps

1. Heat oil in a wok over medium-high heat and saute garlic and ginger until fragrant.
2. Add potato and stir-fry until edges are golden, about 5 minutes.
3. Add eggplant and continue cooking until tender, about 4 minutes.
4. Add green pepper and stir-fry 2 minutes.
5. Stir in soy sauce, sugar, vinegar, chili bean paste, and water; simmer 3 minutes.
6. Mix cornstarch and water; stir into the pan and cook until sauce thickens.
7. Garnish with scallion and serve hot.