Chinese chisanchi

Try these amazing veggies in soy sauce! This Chinese dish translates as "three freshness of the earth", so it is obvious that it will be prepared from three main ingredients: eggplant, potatoes and pepper. Well, the use of soy sauce and starch will make this dish truly Chinese.

Pirko Rita

The author of the recipe

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Composition / ingredients

Servings:

Eggplant

0.5

Potatoes

Bell pepper

0.5

Garlic

Soy sauce

Sugar

0.5

Water

Potato starch

0.5

Sesame oil

Salt (used only in the first step)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 15 % 4 g

Carbohydrates 77 % 20 g

95 kcal

GI: 90 / 0 / 10

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make Chinese chisanchi? I use frozen eggplant cubes, so I take out the necessary portion, put it in a container and defrost it at room temperature. If fresh eggplant is used, first wash it, cut it into small cubes, sprinkle them with salt on top. Leave them like this for 20-30 minutes. This is done so that they do not taste bitter. After half an hour, rinse the cubes under cold water and dry them so that there is no excess liquid.
Step 2:
Peel the tubers with a potato peeler, chop the potatoes with bars with a knife or on a slicer (this will be more beautiful and the bars will be the same). Rinse it to remove excess starch, dry it. Put the potatoes in a frying pan, pour in a little oil and fry the potatoes so that they are only half ready, that is, fry them on almost maximum heat. Since everyone's plates work differently, the fire should be adjusted if necessary.
Step 3:
Peel the bell pepper, remove the stalk and seeds. Cut it into oblong pieces. Put the potatoes from the frying pan into a deep container, put the chopped bell pepper on the same pan, as well as fry the potatoes on maximum heat for literally 2-3 minutes. Then transfer it to a container with potatoes.
Step 4:
If necessary, add a little more sesame oil and put the eggplant pieces in the pan. Fry for 3-4 minutes, then pour sugar into the pan to the eggplant and fry for another 1 minute.
Step 5:
Put the peppers and potatoes brought to half-readiness back into the pan, add all the necessary amount of soy sauce, continue cooking the dish for another 4 minutes.
Step 6:
In a small container, mix the starch with water, add to the vegetables. Also at this step, add the crushed garlic clove, mix the ingredients well. Simmer the vegetables for another 5 minutes.

The dish is specially prepared only for 2 servings to eat it right away, because it is not so tasty when heated later, although we eat it up for both cheeks. Vegetables are obtained in a very tasty soy-starch sauce, we eat this dish with great pleasure even without meat, nothing is needed for it. I advise everyone who loves Chinese cuisine to try it. We love it very much!

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.