In the classic Chinese dish called di san xian, purple eggplant, yellow potatoes and green bell peppers are fried then tossed in a simple, lightly sweetened soy-based glaze-like sauce. The vegetables create an interesting textural combination of silky-soft, dense and starchy, and tender-crisp. Traditionally, each is deep-fried separately and brought together for saucing, but we’ve sped up and streamlined the cooking process so only the potatoes cook by themselves, and in a minimal amount of oil. If you can’t find Shaoxing wine, a type of Chinese rice wine, dry sherry is a fine substitute. Serve with steamed rice.