The Best Chinese Vegetable Recipe (Di San Xian AKA Three Treasures From the Ground)

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Di San Xian, also known as "three treasures from the ground," is a classic northern Chinese dish made of crispy potatoes, soft eggplants, and fresh peppers, and then tossed in a lushes sauce.
Although these are the most common vegetables in any market, and the cooking method is rustic, this dish always brings out my fondest memory from my childhood. My mom will cook extra rice whenever she makes this dish because this recipe increases your appetite.
INGREDIENTS
Main Ingredients
300g / 10.6 oz of of potatoes
960g / 4 cups of water to cook the potatoes
1 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1 tbsp of oyster sauce (Amazon Link - geni.us/premiu...)
1 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
½ tsp of ground white pepper (Amazon Link - geni.us/white-...)
¾ cup of water
1 tbsp of cornstarch to mix with the water
2 tbsp of cornstarch to coat the potato
110g / ½ cup oil to shallow-fry
300g / 10.6 oz of eggplant
3 tbsp of cornstarch to coat the eggplant
57g / 2oz of green chili pepper
57g / 2oz of red bell pepper
1 tbsp of diced garlic
2 tbsp of the diced white part of the scallions
2 tsp of Chinese black vinegar to add at the end (Amazon Link - geni.us/chines...)
Ingredient Tips
I recommend using long skinny eggplants because they are very tender (some Asian markets call them Korean or Chinese eggplants). However, if you use the globe eggplant (a fattier and darker color version), it is best to peel the skin for a better texture.
INSTRUCTIONS
Peel and cut the potatoes into bite-size pieces. Add the potatoes and water to a pot. Turn the heat to medium and cook for 15-18 minutes or until the potatoes are fork-tender. Don’t overcook because the potatoes will be deep-fried further.
While waiting, combine the soy sauce, oyster sauce, dark soy sauce, and white pepper in a bowl. Mix thoroughly and set it aside.
Combine 1 Tbsp cornstarch and ¾ cup water in a separate bowl and mix until no lumps remain. Set it aside.
Remove the cooked potatoes from the water and mix with 3 Tbsps cornstarch in a bowl until coated well.
Heat the oil in a wok to 360℉ / 182℃ and add the coated potatoes. Shallow-fry them until golden and crispy, about 2-3 minutes per side. Remove and set aside.
Use the roll-cutting technique to cut the eggplants into a size slightly bigger than the potatoes because eggplant shrinks after cooking.
Add the eggplant to a big bowl. Use a spray bottle to spray some water to wet the surface of the eggplant. Sprinkle 3 Tbsps cornstarch in batches and toss thoroughly until the eggplant is coated well.
Increase the oil’s temperature to 380℉ / 193℃ and then add the eggplant skin-side down. This retains the purple color.
Shallow-fry the eggplant until crispy, about 1 minute per side, and then remove and set it aside.
Keep the oil at 380℉ / 193℃, add the green and red pepper, and stir for 10 seconds. Remove and set it aside.
Pour most of the oil out but leave 1.5 Tbsps in the wok. Add the diced garlic and the white part of the scallions, and sauté for 1 minute.
Pour in the seasoning sauce and stir over low heat for 1 minute. Pour in the cornstarch water and continue to stir until thickened.
Add the fried potato, eggplant, and pepper to the wok. Drizzle in 2 tsps Chinese black vinegar and mix well. Serve with white rice.

[@raysouth1952]

This looks superb. I’m in the southern hemisphere so I’ll save this recipe for our summer when eggplants are in full season.

[@oscarquin7768]

Mandy is "Amazing", she makes cooking fun , and easy. Her videos are easy to follow and a delight to watch. Thank you Mandy for another delicious recipe, I look forward to continue to learn Chinese cuisine with you. Mandy makes is a phenomenal cook, and teacher.

[@gsr4535]

Eggplant, yay! We have many grownig in our garden right now! 👍

[@heedelorenzo9280]

Just made this. It's awesome. Used asian eggplant from my garden. For chili pepper I used deseeded jalapeno pepper from my garden. The sauce is delicious and the recipe is on point. Keeping this on rotation at my home. Highly recommend.

[@dougblalock5175]

I love this dish! My wife’s father makes this and it is so delicious. Made the those Jiao Yan wings last week and they were unbelievable! I have found many uses for Jiao Yan it is a fabulous seasoning blend.

[@whoputyouontheplanet3345]

Tried this recipe tonight, and my family went crazy for it! Thanks for uploading!!!

[@aglmtc3574]

Made this today and love it! So colorful and delicious. Didn’t make it spicy and think I missed out. Will make it spicy the next time.

[@enchantrezz642]

I loooooove this recipe! I have made it so many times. It's easy to replicate and Mandy is so good at instructions that are clear and concise. I like to add dried hot peppers with the garlic and scallion to add spice if you're into modifications.

[@hellowenie]

I LOVE EGGPLANT WITH VEGETABLES AND FRIED TOFU. THANK YOU, YOU GAVE US A QUICK RECIPE TO COOK THIS AND NOW I SEE I CAN TOO

[@crisdalere2833]

Love all of your recipes, they’re well explained. I will definitely give this a try. Thank you Mandy 😊

[@Emeraldjack-rd5bx]

I'm cooking this all of the time now. Thank u!!

[@Lijieee]

I love eggplant so much.

[@miracleonaplate]

Fabulous!! Glad to see a celebration of readily available veggies

[@AllyCakes12]

I never know how they get that texture on the veggies! Now I know. Ty!

[@poligannabelle9073]

I love that eggplant recipe,i often eat this in a restaurant when i was in china..

[@jyang0918]

Can’t wait to try this recipe! Love watching all your videos

[@evan-r-k]

Happy to see this. Lots of fresh eggplants at the organic/heirloom gardener I have been following for many years. I actually used my eggplant yesterday for grilled eggplant. His farm's eggplants do not need any salting or anything they are not bitter to begin with unlike grocery store ones.

[@victorbenner539]

As always this is another great video. I need to add to this that Mandy you are a absolute joy to watch. So cheerful and upbeat. Plus as a added bonus your so darned cute. The people in your life are very lucky. Have a great day 🌤 🎉😊😊😊

[@Zeno11Salazar]

This dish looks so tasty.

[@EasyThereBigFella]

Now that is one tasty looking dish! Will try it this weekend for sure!! Thank you!

[@sonasona9280]

So happy that we can find the chinese eggplant here in The Netherlands, for me the nr 1 eggplant. Made your recipe and it was delicious. Thank you for your recipe.

[@jeraldbaxter3532]

Thank you!😊

[@DawnyBrat]

Thank you, Mandy! ❤ Your video is very helpful and it looks absolutely delicious. I LOVE eggplant and looking forward to trying it.

[@louiselane449]

Looks really good, I will be trying this out tomorrow 😊

[@tudinh6447]

A lot of flavor. Will definitely do it again

[@Pinay322]

Looks delicious

[@kelseylizabeth657]

Thanks for this recipe! We’ve got eggplants coming in like crazy in our garden so we definitely need ideas.

[@TheWellnessCuess]

You make cooking look easy 😊

[@ilovehandmadestuff]

Yum. My favorite ❤

[@lindabader-acosta7808]

Thank you for sharing such wonderful Asian recipes.I enjoy your channel so much & how you teach & explain to us. Keep up the great work 😊

[@nilanthinilanthidissanayak4609]

Super thanks vedio

[@jenniferwong863]

Looks so yummy. Thanks Mandy for sharing

[@Twilliams60142]

As always, you make another delicious looking recipe! I will definitely try this recipe in my new wok since I LOVE eggplant! Thanks for sharing!

[@rosahapitana1019]

Thank you for sharing

[@TheJq32]

just picked up some eggplants from the farmers market, going to try this recipe tonight

[@DianeC.]

Hi Mindy!!! This dish looks super delish. I like egg-plant in some brown or black sauce. I will have to give your recipe a try...YUMS!!!...Great Video!!!...🦋

[@admiralyen]

Aaaaaaah! 地三鲜! My favorite dish. Thank you so much for sharing this! I will have to make it this weekend. ❤

[@franciscainoceda2593]

So delicious eggplants recipe maam madi❤

[@flowerlila21248]

EXCELLENT!

[@Manta307]

Hi Mandy, thanks for all you do on youtube! I just received your wok, hope the first seasoning went well. what kind of a stove do you use and or recommend? Mine is too small! Thank you!

[@stellameggitt1198]

Healthy n yummy menu.!❤

[@lesfernandez888]

That is a lovely dish.

[@-RONNIE]

Thanks for the recipe 👍🏻

[@JanahLife]

That look yummy but I love chili I will add more chilli

[@jamesbrunton3287]

Looks awesome Mandy 😊

[@bernardalvares7281]

I would have liked to include shitake mushrooms to the mix which would lend to the overall flavour and texture of the stir-fry ingredients.

[@Lijieee]

Where is your sauce dish with the spout from? It's so cute and looks really useful.

[@fcsolis]

Yum. I can make that. Thank you.

[@flcga123]

I don't see the Chinese black vinegar added at the end or in the stir fry sauce, yet it's in the recipe. Is that correct?

[@edporter9355]

👍👍👍👍👍👍 Hi Mandy !!!

[@Muxín-t6k]

It looks yummy¡¡¡

[@josievanotterlo5191]

Wonderful video!!! Thank you❤

[@naaz4012]

Wow very tasty

[@Miraclehealings7355c9b]

So much of corn starch! Is it good for diabetics??

[@Day-NNight]

⭕️ I been having this fish coated with eggplants served with white rice on the side, taste abit like the ingredients you showed us here. ⭕️ I had at a restaurant abroad before : could you recreate something like that ?

[@gparsr]

What cook top is being used for that wok? Or any standard one will do?

[@JubeiKibagamiFez]

Yum yum yum.

[@taipei1012]

Question: Can potato starch be substituted for the corn starch?

[@SoupedUpRecipes]

yes

[@taipei1012]

@@SoupedUpRecipes 謝謝 🙏！

[@HXTPJH]

One of my favorite dishes from when I lived in China.

[@OneHappyChipmunk]

What kind of pepper did you use for the green chilies

[@DASDmiser]

Consider replacing bell/jalapeños combination with poblano peppers. I think you get a dish more resembling that found in China (大陆).

[@donnahayhadmoriythgaonit]

Get a cookbook with all the recipes

[@johnford7847]

You don't remove the seeds from the green pepper? I have been wasting time. I need to learn not to watch your videos except after I've eaten. Your dishes always make me hungry. Thank you for sharing.

[@JSroid]

Removing seeds reduces the heat level, so what is best for you depends on your taste and tolerance.

[@kathrynmcmorrow7170]

​@JSroid I agree but more heat is in the ribs.

[@paulinewan5308]

It will really help if you include the recipes here, thx!

[@sirimarncoats543]

Recipe is in the link, click on more and scroll down to print recipes.

[@chicanoonthego]

What if I dont want to use the ROLL cutting technique? Do I have to make something else?😦

[@princesspeach372]

Yummy

[@Imagocorporation]

Mommy is back 🗿 I thought you'd never come back after going out for milk.

[@kathrynmcmorrow7170]

Hilaire!

[@AmandaDonnellan-u7p]

❤

[@alfredo2lepe]

🤤

[@tt-ew7rx]

All these plants happen to belong to the same family, the deadly nightshade family.

[@Marthi723]

❤❤❤

[@Mynx5050]

❤❤❤❤❤❤

[@rafaelsmith5411]

I love eggplant too, Mandy 🍆🍆🍆 It look soooo delicious 😋😋😋

[@paulhowes5094]

when using globe eggplant I salt it and let the dark juice bleed out

[@Layput]

So oily. Is there any other way to reduce the oil, like grilling?

[@kindabluejazz]

IMO, it's not 'too much' oil - it's 'just enough'. Oil gives flavor, moisture and texture. Of course you can use less and grill, but it will be dry and have a different texture and taste. Make whatever you like, but realize less oil is just your personal preference, and not mine.

[@amosrobin4380]

你认识Stacey Cook吗，菜谱和你好像

[@SoupedUpRecipes]

不认识，但是很多中国菜谱都是很像的，千变万化，但万变不离其中。

[@valentinaballesteros167]

Any dish can be made healthy with substitutes so don't write it off so quickly. If you're a healthy eater you know you can substitute potato with yucca, veg oil with avocado oil or olive oil, and low salt soy sauce. If you can't eat any salt there's no reason for you to be entertaining or commenting on these recipes.

[@snowstanden9921]

There are now low carb/low GI potatoes.

[@iggyzorro2406]

why do you use two different types of soy sauce, please?

[@kindabluejazz]

Most chefs say dark soy sauce is 'for color', but it's really a bit more than that. Dark soy sauce is fermented longer and has a stronger taste. It's also less salty and sweetened, typically with palm sugar or molasses, and is thicker. Combining light and dark soy gives you a special balance of flavors.

[@coletteflood227]

Where’s the tofu?

[@evelynkorjack2126]

👶

[@krisissocoollike]

I feel like the eggplant and potato would not be fully cooked if I did this...

[@drakdragon]

1st

[@christophejergales7852]

It's time to sharpen your knife.

[@fridaangjeli9275]

Starch spike blood sugar, and frying it is not healthy at all. You explain the recipe very well, but for me it is not a healthy dish. Soy sauce is very salty. Sorry, not for me 😊

[@kathrynmcmorrow7170]

The black vinegar lowers the glycemic load 😂

[@rszatmari]

Time & again on food channels, I've seen honest opinions like yours, stated plainly & with no malice, attract negative lash-out dogpile replies: 'then don't comment' etc. I for one applaud your candor...I love many of Mandy's recipes, but I also appreciate honest dialogue without the 'it's all good' robot mentality. To complement everyone is to complement no one! I think Mandy would agree.

[@tessie7e777]

@@rszatmarisure, but I have to ask why someone would spend their time watching a Chinese food video if they don’t like starch or soy sauce or frying? Mandy prides herself on presenting authentic Chinese food, so she’s not likely to change for someone who doesn’t like Chinese ingredients and cooking methods. It just seems like a pointless exercise. The comment didn’t seem terribly polite to me, but perhaps I’m overly sensitive? I would never comment on another culture’s cuisine that it isn’t “healthy at all.” I’m just commenting because I know any engagement with the video helps the algorithm for Mandy. 😊 she’s the best!

[@rszatmari]

@@tessie7e777 Thanks for chiming in! The viewer didn't comment on the cuisine, notice the comment was on this particular dish. There are many healthier recipes on this channel, I know because I've cooked them! I don't know going in what to expect when watching a vid, but afterwards many times I'm compelled to comment, one way or the other, respectfully I hope. In this case I thought the opinion was plainly put with no attempt to placate, so I understand if you (and others) may find it a tad abrasive.

[@rszatmari]

@AFndjdj7373 Yikes, where did you get your sodium figure?! By my research, max healthy limit is 1500 - 2300 mg daily, about a teaspoon. I'm sincerely asking, to fact check my own findings. That said, I've also learned that if you're healthy, your body is very good at ridding itself of extra sodium. There is a component of any general blood test: GFR (Glomelular Filtration Rate), if that number is above 90 (I'm a bit under) then your body efficiently rids itself of any extra sodium.

[@SundaySwingerz]

❤