地三鲜 (di san xian)

A favorite in northeastern China, di san xian (lit. local three fresh), is a simple but delicious peasant dish made with seasonal vegetables, usually green peppers, eggplant, potatoes and lots of garlic (hence the translation, ratatouille). Disanxian is very quick to prepare and cook (needing 10 minutes total) and provides a substantial alternative to meat-based dishes.

Ingredients (for two)

Sunflower/vegetable oil for deep frying
2 potatoes (100g)
1 Japanese eggplant (long) (100g)
1 green sweet pepper (capsicum) (50g)
6 cloves garlic
1 spring onion (white part)
2 tablespoons soy sauce
½ teaspoon chicken salt
1 teaspoon cornstarch

Method

Peel and cut potatoes into half inch cubes
Cut eggplant in half down the middle and into 1 inch lengths
Cut peppers into 1 inch diamonds
Slice spring onion into thin strips, peel and cut garlic roughly
Heat 1 inch of oil in wok to medium heat
Add potatoes, cook till golden, remove
Add eggplant, cook till golden, remove
Add green pepper, cook briefly (10-20s), remove
Pour out oil, leaving some (about 2 tablespoons)
Add garlic and spring onion, cook till fragrant
Return potatoes, eggplant and peppers to wok
Add soy and chicken salt, turn in wok for a few seconds
Add cornstarch dissolved in about 3 tablespoons water
Mix until sauce thickens and serve

Serve with plain white rice.

When this dish is served it is common for there to be some oil present in the bottom of the dish. Drain vegetables on kitchen paper before returning to wok if this bothers you. To save time, do not remove each vegetable as it is cooked, but instead add potatoes, then after 1 minute add eggplant, then after 2 minutes add peppers and remove together when cooked.