Eggplant, potato and bell pepper stir-fry (Di san xian) from Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple (page 117) by Jeeca Uy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, and Yukon Gold potatoes for russet potatoes.

  • christineakiyoshi on September 20, 2024

    I like this dish a lot. I make double the sauce and usually need a little more oil when the eggplant hits the pan. Simple ingredients and tasty. I only had green bell pepper so used some Fresno peppers in place of the red and it came out with a kick. 4.5 out of 5 stars

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