ChineseSide DishVegetarian

Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe)

Name: Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 brinjal (baingan / eggplant) - cut into inch long inch wedges; 1 potato (aloo) - peeled and cut into wedges; 1 red bell pepper (capsicum) - cut into wedges; 1 /2 tablespoons corn flour; 1 tablespoon soy sauce; 2 tablespoons vinegar; 1/2 teaspoon black pepper powder; 3 cloves garlic - finely chopped; 2 inch ginger - finely chopped; 3 spring onion (bulb & greens) - finely chopped; 2 dry red chillies; sesame (gingelly) oil - for cooking; salt - to taste

A vegetarian Chinese recipe with brinjal (baingan / eggplant) - cut into inch long inch wedges, potato (aloo) - peeled and cut into wedges, red bell pepper (capsicum) - cut into wedges. Ready in 50 min, serves 4.

Curated byMei-Ling Chen🇨🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs66g

Protein25g

Fats33g

Servings Scaler

Instructions

17 steps

1
To begin making the Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), first prep all the ingredients, chop all the vegetables and keep the sauces handy by the side
potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)soy sauce(1 tablespoon)black pepper powder(1/2 teaspoon)
2
In a small mixing bowl, combine the corn flour, along with 1 cup of water and dissolve it well
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)/2 tablespoons corn flour(1)
3
Stir in the soy sauce, the vinegar, and black pepper powder
red bell pepper (capsicum) - cut into wedges(1)soy sauce(1 tablespoon)tablespoons vinegar(2)black pepper powder(1/2 teaspoon)
4
Keep it aside
5
Heat oil in a wok over medium heat; add the potato wedges,sprinkle salt and stir fry them with the pan partially covered until it is cooked through
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)salt - to taste
6
Once the potatoes are cooked, remove from the wok and keep aside
potato (aloo) - peeled and cut into wedges(1)
7
In the same pan, add a little more oil
8
Add the eggplant wedges sprinkle salt, partially cover the pan and allow the eggplants to get pan roasted until soft and cooked through completely
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)salt - to taste
9
Once done, remove from the pan and keep aside
10
In the same pan again, heat a little oil
11
Add the ginger, garlic, dry red chilies, bell peppers and spring onions and saute until you can get the aromas coming through
red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)cloves garlic - finely chopped(3)inch ginger - finely chopped(2)spring onion (bulb & greens) - finely chopped(3)
12
Saute until the bell peppers become slightly tender
red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)
13
Add the corn flour mixture into this and keep stirring until it thickens a bit
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)/2 tablespoons corn flour(1)
14
Add the roasted eggplant and potatoes and stir fry on high heat until the eggplant and potatoes are well coated with the sauces (about 5 minutes)
potato (aloo) - peeled and cut into wedges(1)soy sauce(1 tablespoon)
15
Check the salt and spices and adjust to suit your taste
salt - to taste
16
Once one, turn off the heat and serve
17
Serve the Shandong Spicy Eggplant with Pepper & Potato Recipe along with Dan Dan Noddles for a delicious Chinese dinner
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)

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Recipe Source: archanaskitchen.com

ChineseSide DishVegetarian

Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe)

Curated byMei-Ling Chen🇨🇳

Cook Time50 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

66g(40%)

Protein

25g(15%)

Fats

33g(45%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

17 steps

1
To begin making the Shandong Spicy Eggplant With Peppers And Potato Recipe (Di San Xian Recipe), first prep all the ingredients, chop all the vegetables and keep the sauces handy by the side
potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)soy sauce(1 tablespoon)black pepper powder(1/2 teaspoon)
2
In a small mixing bowl, combine the corn flour, along with 1 cup of water and dissolve it well
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)/2 tablespoons corn flour(1)
3
Stir in the soy sauce, the vinegar, and black pepper powder
red bell pepper (capsicum) - cut into wedges(1)soy sauce(1 tablespoon)tablespoons vinegar(2)black pepper powder(1/2 teaspoon)
4
Keep it aside
5
Heat oil in a wok over medium heat; add the potato wedges,sprinkle salt and stir fry them with the pan partially covered until it is cooked through
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)salt - to taste
6
Once the potatoes are cooked, remove from the wok and keep aside
potato (aloo) - peeled and cut into wedges(1)
7
In the same pan, add a little more oil
8
Add the eggplant wedges sprinkle salt, partially cover the pan and allow the eggplants to get pan roasted until soft and cooked through completely
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)salt - to taste
9
Once done, remove from the pan and keep aside
10
In the same pan again, heat a little oil
11
Add the ginger, garlic, dry red chilies, bell peppers and spring onions and saute until you can get the aromas coming through
red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)cloves garlic - finely chopped(3)inch ginger - finely chopped(2)spring onion (bulb & greens) - finely chopped(3)
12
Saute until the bell peppers become slightly tender
red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)
13
Add the corn flour mixture into this and keep stirring until it thickens a bit
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)/2 tablespoons corn flour(1)
14
Add the roasted eggplant and potatoes and stir fry on high heat until the eggplant and potatoes are well coated with the sauces (about 5 minutes)
potato (aloo) - peeled and cut into wedges(1)soy sauce(1 tablespoon)
15
Check the salt and spices and adjust to suit your taste
salt - to taste
16
Once one, turn off the heat and serve
17
Serve the Shandong Spicy Eggplant with Pepper & Potato Recipe along with Dan Dan Noddles for a delicious Chinese dinner
brinjal (baingan / eggplant) - cut into inch long inch wedges(1)potato (aloo) - peeled and cut into wedges(1)red bell pepper (capsicum) - cut into wedges(1)black pepper powder(1/2 teaspoon)