stir-frying three dices with vegetarian vegetables

How to Make Stir-Fried Three-Dice Vegetables

Stir-Fried Three-Dice Vegetables (Sān Dīng Chǎo) is a quick, healthy Chinese dish loved for its vibrant colors and balanced flavors. Here’s a simple guide to making it at home.

Ingredients:

- 1 cup diced carrot (1 cm cubes)

- 1 cup diced potato (peeled, 1 cm cubes)

- 1 cup diced cucumber (seeds removed, 1 cm cubes)

- 2 cloves garlic (minced)

- 1 tbsp cooking oil

- 1 tsp soy sauce

- ½ tsp salt

- ½ tsp sugar (optional)

- 1 tsp cornstarch (mixed with 1 tbsp water for thickening, optional)

Steps:

1. Prep the veggies: Soak diced potato in cold water for 10 minutes to remove excess starch, then drain. Pat all veggies dry with a paper towel to ensure stir-frying doesn’t become soggy.

2. Stir-fry potatoes first: Heat oil in a wok or large skillet over medium-high heat. Add diced potato and stir-fry for 3–4 minutes until slightly golden. Add a splash of water (1 tbsp), cover, and cook for 2 minutes until tender. Remove and set aside.

3. Cook carrots: Add a bit more oil if needed. Toss in carrots and stir-fry for 2–3 minutes until crisp-tender.

4. Combine and finish: Return potatoes to the wok. Add cucumber and garlic, stir-frying for 1 minute (keep cucumber crunchy). Season with soy sauce, salt, and sugar. Mix the cornstarch slurry and drizzle in, stirring until the sauce thickens slightly (about 30 seconds). Serve hot.

Tips: For extra flavor, add a pinch of white pepper or a dash of sesame oil. Adjust veggies based on preference—peas, bell peppers, or tofu also work well! This dish is versatile, gluten-free (use tamari instead of soy sauce), and ready in under 15 minutes. Enjoy with rice as a light, nutritious meal.