Explore the humble potato's versatility with this spicy Chinese-inspired stir-fry.
Serves 4
20 minutes
Ingredients
- 600g brushed potatoes, peeled and julienned
- 1 tbs vegetable oil
- 2 cloves garlic, chopped
- 2 long red chillies, seeds removed and thinly sliced
- 1 tsp chilli oil
- 1 tbs soy sauce
- 2 tbs light soy sauce
- 2 tbs dark soy sauce
- 1½ tbs Chinese black vinegar
- 1 tsp sugar
- ½ tsp salt
- Spring onion, sliced, to garnish
- Steamed jasmine rice, to serve
Method
1
Add the potatoes to a large bowl and cover with water. Soak for 5 minutes, then rinse and drain thoroughly to remove excess starch.
2
Heat the oil in a large wok or frypan over high heat. Stir-fry the garlic and chilli for 30 seconds, until aromatic.
3
Add the potato and stir-fry for another minute, coating the potato in the garlic and chilli oil. Add the soy sauce, vinegar, sugar and salt, and stir to combine.
4
Cover and cook for another minute until the potatoes have started to wilt but are still crunchy.
5
Remove the lid and stir-fry for another 2 minutes, until the excess liquid has evaporated. Taste and season. Serve drizzled with chilli oil and garnish with spring onion.
