Three Delicacies of the Earth
“Three Delicacies of the Earth” is a classic Chinese stir – fry that combines the humble yet flavorful trio of eggplant, potato, and green pepper. The eggplant turns tender and melt – in – your – mouth, the potato adds a hearty, starchy bite, and the green pepper provides a fresh, crisp contrast. Coated in a savory, slightly sweet sauce, these vegetables come together in a harmonious blend of textures and tastes, making it a comforting and satisfying vegetarian dish that’s perfect for any meal.
Equipment
- Wok or large frying pan
- Cutting board
- Sharp knife
- Mixing bowl
- Spatula
- Slotted spoon
- Paper towels
Ingredients
- For the Vegetables
- 1 large eggplant cut into 1 – inch cubes
- 2 medium potatoes peeled and cut into 1 – inch cubes
- 1 large green pepper cut into 1 – inch pieces
- 1 teaspoon salt
- Vegetable oil for frying
- For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Aromatics
- 2 cloves garlic minced
- 1 small piece of ginger grated
- 1 green onion chopped
Instructions
- Prepare the Vegetables: Place the cut eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let sit for 15 – 20 minutes. This helps to draw out excess moisture and reduce bitterness. Rinse the eggplant under cold water and pat dry with paper towels.
- Fry the Vegetables: Heat about 2 inches of vegetable oil in a wok or large frying pan over medium – high heat. When the oil is hot (a small piece of potato should sizzle immediately when dropped in), add the potato cubes. Fry for 5 – 7 minutes until golden brown and cooked through. Use a slotted spoon to remove the potatoes from the oil and drain on paper towels.
- Next, add the eggplant cubes to the hot oil. Fry for 4 – 6 minutes until they are soft and golden. Remove the eggplant and drain on paper towels.
- Finally, add the green pepper pieces to the oil and fry for 1 – 2 minutes until they are slightly softened but still crisp. Remove and drain.
- Make the Sauce: In a mixing bowl, combine soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and water. Stir well to dissolve the sugar. Then, add the cornstarch mixture and stir until the sauce is well – combined.
- Stir – Fry with Aromatics: Pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the oil over medium heat. Add the minced garlic, grated ginger, and chopped green onion. Stir – fry for about 30 seconds until fragrant.
- Combine Vegetables and Sauce: Add the fried eggplant, potatoes, and green pepper to the wok. Pour the prepared sauce over the vegetables. Stir – fry constantly for 2 – 3 minutes until the sauce thickens and coats the vegetables evenly.
Notes
Make sure the oil is at the right temperature when frying the vegetables. If it’s too hot, the outside will burn before the inside is cooked, and if it’s too cool, the vegetables will absorb too much oil.
You can adjust the amount of sugar and vinegar in the sauce according to your taste. If you prefer a sweeter sauce, add a bit more sugar; for a tangier flavor, increase the rice vinegar.
If you don’t have oyster sauce, you can substitute it with more soy sauce or a vegetarian oyster – flavored sauce.
You can adjust the amount of sugar and vinegar in the sauce according to your taste. If you prefer a sweeter sauce, add a bit more sugar; for a tangier flavor, increase the rice vinegar.
If you don’t have oyster sauce, you can substitute it with more soy sauce or a vegetarian oyster – flavored sauce.
So EZ！