Di San Xian (Stir-Fried Potato, Aubergine and Green Pepper)
By Joe
Source: America's Test Kitchen and NYT Cooking.
Aubergine soaked and coated in cornflour, fried with potato wedges and green pepper, then tossed in a glossy sauce of soy sauce, oyster sauce and sugar with garlic and spring onion.
Always check the labels of the products you use.
Method
- 1
Soak the aubergine. Stir the soaking salt into the cold water in the large bowl, add the aubergine and weigh it down with a plate for 15 min. Soaking stops the aubergine from drinking up too much oil. Meanwhile, whisk the 60 ml water, soy sauce, oyster sauce, sugar and 2 tsp cornflour in the small bowl.
- 2
Fry the vegetables. Drain the aubergine, pat it dry and toss with the remaining 2 tsp cornflour. Heat the frying oil in the wok to 190 °C. Fry the aubergine in two batches for about 3 min until tender and golden, keeping the oil at 175-190 °C, and drain on the paper. Fry the potatoes in two batches for 5-7 min until golden and tender to a knife, then fry the pepper for 30-60 seconds until blistered. Drain.
- 3
Start the sauce. Carefully pour the oil out of the wok (keep it for another use) and wipe it clean. Heat 1 tbsp oil over medium heat and stir-fry the spring onion whites and garlic for about 30 seconds until fragrant.
- 4
Toss and serve. Stir the sauce, pour it in and simmer for about 1 min until thick and glossy. Add all the vegetables and toss for about 1 min until coated and hot. Scatter with the spring onion greens and serve with rice.
Storage
Best eaten at once. Refrigerate leftovers up to 2 days and reheat in a hot wok until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.8 g saturated fat per 100 g, 4.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 4.8 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.1 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 190 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3 g per serving
6 % of the 50 g daily maximum · 12 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl and a plate to weigh it down
- small bowl
- wok or deep frying pan (35 cm)
- cooking thermometer
- slotted spoon
- baking tray lined with kitchen paper
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 319 kcal |
| Protein | 4.7 g |
| Carbohydrate | 35.4 g |
| of which sugars | 9.1 g |
| of which free sugars | 3 g |
| Fat | 18.9 g |
| of which saturates | 1.5 g |
| Fibre | 6.8 g |
| Salt | 1.58 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
