the low-oil version of the three delicacies

How to Make Healthier "Di San Xian" (Three Fresh Delights) with Less Oil

"Di San Xian," a beloved Northeast Chinese dish featuring eggplant, potatoes, and bell peppers, is traditionally stir-fried in generous oil, making it rich but heavy. This healthier version cuts the oil by half while keeping the flavors vibrant, using smart techniques instead of compromising on taste.

Step 1: Prep the Ingredients

Slice 1 eggplant and 1 potato into 1cm-thick strips. Soak the eggplant in salted water for 10 minutes to draw out excess oil, then pat dry. Chop 1 bell pepper into chunks. Mince 2 garlic cloves.

Step 2: Air-Fry or Bake for Less Oil

Toss eggplant and potato strips with 1 tsp olive oil, salt, and pepper. Air-fry at 200°C for 15–20 minutes until tender (or bake on a tray), flipping halfway. This replaces deep-frying, cutting oil significantly.

Step 3: Stir-Fry with Flavor

Heat 1 tsp oil in a wok over medium heat. Sauté garlic until fragrant. Add bell pepper, stir-frying for 2 minutes. Toss in the roasted eggplant and potatoes. Drizzle with 1 tbsp light soy sauce, ½ tsp sugar, and a pinch of sesame oil. Mix well for 1 minute.

Step 4: Serve

Garnish with chopped scallions. This version stays crispy, savory, and satisfying—proving you don’t need heavy oil for authentic flavor. Enjoy a lighter take on this classic!