Recipes · Chinese · Side Dishes
Di San Xian (Stir-Fried Potato, Eggplant and Pepper)
One serving has 436 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin C (97%), vitamin K (73%), pyridoxine (48%), manganese (38%), copper (30%) and fiber (22%). Ready in 30 minutes.
- Preparation: 15 min
- Cooking: 15 min
- Makes: 1 serving (349 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten, soy
Ingredients
- 100 g Potatoes, raw
- 100 g Eggplant, raw
- 60 g Bell pepper, green, raw
- 8 g Garlic, raw
- 3 g Ginger, fresh
- 8 g Soy sauce
- 5 g Sugar
- 5 g Cornstarch
- 30 g Vegetable oil
- 30 g Water
Method
- Cut the potato and eggplant into similar-sized chunks, and cut the pepper into pieces.
- Heat a third of the oil in a wok over medium-high heat and fry the potato for 4-5 minutes until lightly golden and nearly tender, then remove.
- Add a little more oil and fry the eggplant for 3-4 minutes until softened and lightly browned, then remove.
- Add the remaining oil, the garlic and ginger, and stir-fry for 30 seconds, then add the pepper and stir-fry for 1 minute.
- Return the potato and eggplant to the wok, add the soy sauce, sugar and water, and toss to coat.
- Stir the cornstarch with a splash of water and add to the wok, tossing until the sauce thickens and clings to the vegetables, then serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 436 kcal | 21% |
| Carbohydrates | 39.3 g | |
| Water | 271 mL | |
| Fiber | 6.5 g | 22% |
| Protein | 4.8 g | 10% |
| Tryptophan | 0.05 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.26 g | |
| Lysine | 0.23 g | |
| Methionine | 0.06 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.11 g | |
| Valine | 0.23 g | |
| Histidine | 0.09 g | |
| Fat | 30.5 g | |
| Monounsaturated | 6.8 g | |
| Polyunsaturated | 17.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 15.3 g | |
| Saturated | 4.7 g | |
| Trans-Fats | 0.2 g | |
| Cholesterol | 0 mg | |
| Calcium | 45.6 mg | 5% |
| Copper | 0.27 mg | 30% |
| Iron | 1.6 mg | 9% |
| Magnesium | 52.7 mg | 17% |
| Manganese | 0.68 mg | 38% |
| Phosphorus | 120 mg | 17% |
| Potassium | 839 mg | 18% |
| Selenium | 2.1 µg | 4% |
| Sodium | 453 mg | |
| Zinc | 0.72 mg | 9% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.11 mg | 10% |
| Niacin (vitamin B3) | 2.3 mg | 16% |
| Pantothenic acid (vitamin B5) | 0.71 mg | 14% |
| Pyridoxine (vitamin B6) | 0.63 mg | 48% |
| Folate (vitamin B9) | 44.7 µg | 11% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 26.6 mg | 6% |
| Vitamin A | 11.8 µg | 2% |
| Vitamin C | 72.8 mg | 97% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 65.3 µg | 73% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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