Di San Xian, which translates to “Three Earthly Treasures,” is a beloved home-style Chinese dish originating from the northeastern region of China. It is made with three humble yet hearty vegetables—eggplant, potato, and bell pepper—stir-fried together in a savory, slightly sweet sauce. Known for its vibrant colors, tender textures, and rich umami flavor, Di San Xian has become a comfort food in Chinese households and restaurants alike. Despite its simplicity, this dish carries a wholesome charm that makes it both satisfying and memorable.
The name “Three Earthly Treasures” highlights the respect given to these everyday ingredients in Chinese cuisine. Eggplants, with their silky texture, absorb the flavors of the sauce beautifully. Potatoes, slightly crispy outside and soft inside, bring a hearty element. Bell peppers add sweetness and color, balancing the dish. When stir-fried together, they create a harmony that is greater than the sum of its parts, reflecting the balance that Chinese cooking often seeks to achieve.
Traditionally, Di San Xian is cooked using generous amounts of oil to deep-fry the vegetables first, which enhances their flavor and texture. However, many modern variations lighten the recipe by pan-frying or air-frying instead, making it a healthier option while still preserving its delicious taste. The sauce, usually a blend of soy sauce, garlic, ginger, and sometimes a touch of sugar, ties everything together with its savory-sweet depth. It is commonly served with steamed rice, making it a wholesome and comforting meal.
Di San Xian also represents the beauty of regional Chinese home cooking—using simple, affordable ingredients to create dishes that are full of character and taste. While it is widely popular in northeastern China, it has found appreciation across the globe, especially among vegetarians and those who enjoy plant-based meals. Its versatility makes it a favorite for family dinners, festive occasions, or even as a quick weeknight meal.
Di San Xian Ingredients
Serves: 4 people
- Eggplants – 2 medium (cut into chunks)
- Potatoes – 2 medium (peeled and cut into wedges)
- Green bell pepper – 1 large (cut into pieces)
- Red bell pepper – 1 large (optional, for color, cut into pieces)
- Garlic – 4 cloves (minced)
- Ginger – 1-inch piece (minced)
- Soy sauce – 3 tbsp
- Oyster sauce – 1 tbsp (or vegetarian mushroom sauce)
- Sugar – 1 tsp
- Cornstarch – 1 tsp (mixed with 2 tbsp water)
- Salt – ½ tsp
- Black pepper – ½ tsp
- Oil – 4 tbsp (for frying or pan-frying)
Steps
- Prepare all the vegetables by cutting them into evenly sized pieces.
- Heat oil in a wok or pan and fry the potato wedges until golden and slightly crisp. Remove and set aside.
- In the same pan, fry the eggplant pieces until soft and lightly browned. Remove and keep aside.
- Fry the bell peppers for 2–3 minutes until slightly tender but still crisp. Remove and set aside.
- Reduce the oil in the pan, then add minced garlic and ginger. Sauté until fragrant.
- Add soy sauce, oyster sauce (or mushroom sauce), sugar, salt, and black pepper. Stir well.
- Return the fried vegetables to the pan and toss them in the sauce.
- Pour in the cornstarch slurry and stir until the sauce thickens and coats the vegetables evenly.
- Serve hot with steamed rice for a hearty and satisfying meal.
Health Benefits
Di San Xian is a nutritious vegetarian dish that combines the goodness of three vegetables. Eggplants are rich in antioxidants and dietary fiber, potatoes provide energy through complex carbohydrates, and bell peppers supply vitamin C and other essential nutrients. Cooking with garlic and ginger not only adds flavor but also boosts immunity and aids digestion. By pan-frying instead of deep-frying, you can enjoy the dish with fewer calories while keeping it wholesome.
Kitchen Tip: To prevent eggplants from soaking up too much oil, soak them in salted water for 10 minutes before cooking. This helps retain their texture and reduces greasiness.