CHINESE POTATO STIR-FRY (酸辣土豆丝)
Crunchy, thin strips flavoured with tangy spices, Chinese potato stir-fry shows you an exciting way to prepare potatoes.
Provided by Wei Guo
Categories Side Dish
Time 13m
Number Of Ingredients 8
Steps:
- Peel the potato then cut it into julienne strips. You may use a food processor or a julienne peeler to achieve similar results (regular grater is not recommended).
- Rinse the potato strips under tap water to remove excess starch. Drain them very well.
- Heat up a wok on a high heat. Pour in the oil, then add dried chilli and Sichuan peppercorn. Leave to sizzle until fragrant (do not burn them).
- Put fresh chilli, garlic and potato strips into the wok. Stir fry constantly until the potato is cooked (should be still a bit crunchy).
- Add black rice vinegar and salt . Give everything a quick stir then dish out.
- Serve it warm with rice, along with other meat/vegetable savoury dishes.
Nutrition Facts : ServingSize 1 serving, Calories 239 kcal
STIR-FRIED POTATO WITH BLACK VINEGAR
From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.
Provided by currybunny
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to the boil. Cut potatoes into 5mm (1/4 inch) thick slices, then finely julienne. Add the potato to the boiling water and cook for 1 minute, using a pair of long chopsticks to separate the pieces. Drain well and lay out to dry for a few hours on a clean tea towel.
- Heat a wok over high heat and add the oil, swirling to coat the wok. Add the potato and stir fry for 6 minutes, or until golden brown. Add the vinegar and soy sauce and 1/2 teaspoon of the sea salt. Stir fry for 2-3 minutes or until the potato slices have darkened and all liquid has evaporated. Sprinkle the remaining salt over the top and garnish with coriander and chilli flakes.
Nutrition Facts : Calories 208.7, Fat 10.3, SaturatedFat 1.8, Sodium 847.3, Carbohydrate 26.6, Fiber 3.5, Sugar 1.3, Protein 3.5
VEGGIE STIR-FRY WITH POTATOES
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
Provided by SweetShuga
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
- Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
- Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g
CHICKEN STIR FRY WITH BLACK VINEGAR SAUCE
You can find black vinegar at any Asian store or online
Provided by barbara lentz
Categories Chicken
Number Of Ingredients 17
Steps:
- 1. To make the sauce. Mix all ingredients together and set aside.
- 2. The stir fry Add oil to a wok or heavy pan. Add the chicken and brown it.
- 3. Add the asparagus and stir fry for 3 minutes. Add the snow peas and carrots stir fry 2 minutes. Add the sauce and cook 2 minutes
- 4. Serve over rice and garnish with green onions and cilantro
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