Heilongjiang, the northernmost province in China’s Northeast, does not have a huge repertoire of famous recipes, but this one should definitely put it on the map. Simple and inspired, disānxiān takes three foreign imports—eggplants from the Middle East and potatoes and sweet peppers from the Americas—and transforms them into a local favorite.
It might seem rather Provençal in style on the surface, but a closer look shows that this is not the case at all: The inclusion of ginger sets this dish firmly in the realm of Chinese cooking. Pair this recipe with simply seasoned barbecued or braised meats for a true taste of the Northeast.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Trim off the caps of the eggplants and roll-cut them into pieces around 1 inch in length and ½ inch thick. Cut the potato lengthwise into quarters and then cut it into pieces of approximately the same size and shape as the eggplant. (You should end up with about 2 cups of each vegetable.)
Step 2
Heat the oil in a wok over high heat and fry the eggplant first, tossing it occasionally, until the pieces are nicely browned. Use a slotted spoon to remove the eggplant to a serving plate. Reheat the oil and add the potatoes, frying them until golden all over and cooked through. Remove them from the oil and add them to the eggplant.
Step 3
Cut the pepper in half and remove the stem end and seeds. Slice the flesh into wide strips and then diagonally into diamonds about the same size as the eggplant. Drain off all but a tablespoon of oil from the wok and heat the oil over high heat. Add the peppers, garlic, ginger, green onion, and salt and quickly stir-fry them for a few seconds to release their fragrance. Add the cooked eggplant and potatoes and the boiling water. Bring everything to a boil and quickly simmer the vegetables together for a few minutes. Taste and adjust the seasoning. Serve hot.
Recipe notes
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