Sanxian with Less Oil and Healthy Version

Name: Sanxian with Less Oil and Healthy Version
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 1 piece potato; 1 piece green pepper; 1/2 carrot; Some Cooking oil; Some Green onion ginger garlic; 2 tablespoons Soy sauce; 2 tablespoons ketchup; 1 tablespoon Vinegar; 1 tablespoon Sugar; 1 tablespoon salt; 1 tablespoon corn starch

by Squirrelfish 77

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Some time ago, I learned a dish from my neighbor, which is this "disanxian with less oil and healthy version". You don't need to deep-fry, or even put too much oil, just use the amount of oil you usually stir-fry to make a dish comparable to restaurants!
I have tried to make it many times. The delicious and rice can also be cooked without deep frying. It is healthy and nutritious, and the taste is not inferior to the restaurant. Even if you eat a plate, the delicious ground Sanxian will not be inferior to the restaurant. No stress, don’t worry about gaining weight. Now Squirrel Chef is here to tell the friends that this delicious three fresh food does not need to be fried. It is healthy and does not grow meat, and it is better than the restaurant.

Sanxian with Less Oil and Healthy Version

1. Clean the round eggplants, cut them into sloping blades, put them in a large bowl, add 1 small amount of salt, stir well, cover with plastic wrap, and marinate for 20 minutes.

Sanxian with Less Oil and Healthy Version recipe

2. Remove the skin of the red potatoes, clean them and cut them into hob pieces, put them in clean water to wash off the starch on the surface, and soak for 10 minutes.

3. Wash the green onions and cut into chopped green onions, cut the garlic into slices, mince the ginger, remove the skin of the carrots, wash and cut into thin slices, and cut the green peppers into small pieces.

4.

5. Squeeze the water from the eggplant.

6. Heat up a non-stick wok, pour in the right amount of peanut oil, put the eggplant in the pot, and fry slowly on low heat. If the pot is big enough, you can put the potatoes and carrots in and fry together, if it is not big enough, wait for the eggplant to fry Take out the potatoes after they are cooked.

7. Fry the carrots and green peppers slightly and fry them out.

8. Leave some bottom oil in the pot, add chopped green onion, minced ginger, and garlic slices and stir fry to get a fragrance, then pour the bowl of juice just made into the pot, and slowly fry on low heat until it is slightly thick.

9. Put the eggplants, potatoes and carrots in the pot, and the green peppers, stir fry evenly, and add appropriate amount of sesame oil.

10. It’s healthier without frying. The amount of oil used in cooking is the same as usual, so you can eat it with confidence, even if you eat a plate, you won’t worry about getting fat.