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Asian-Style Vegan Stir-fry Potatoes

This asian-inspired dish proves just how versatile potatoes can be. Potatoes are incredibly adaptable and this delicious dish proves that stir-fry doesn't always need noodles or rice!

This recipe was created by Luke Willcox - New Product Development team.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

60 minutes

cooking time

COOKING TIME

15 minutes

dinner

SERVES

Serves 3

asian style vegan stir-fry potatoes

Ingredients

  • 350g New/Baby potatoes, cut into thin wedges or slices
  • 1 red pepper, deseeded and chopped
  • 200ml chicken or vegetable stock
  • 1 small head of Chinese leaf or 2 small heads of pak choi, coarsely chopped

For the marinade

  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp plain flour
  • 2 tbsp vegetable oil (or use half sesame seed oil)
  • 2 cloves of garlic, finely sliced
  • About 2cm of fresh ginger root, grated

Method

1
Mix all the ingredients for the marinade in a large bowl and add the potato slices. Cover and leave in the fridge for an hour to infuse the flavours.
2
Heat a splash of oil in a wok or frying pan, stir fry the red pepper for a couple of minutes before adding the marinated potatoes and stir frying for another few minutes.
3
Add the stock and any remaining marinade, cover and cook for around 10 minutes or until the potatoes are tender. The sauce will have reduced to a glaze, so be careful not to let it burn. Add a little stock/water during cooking if it reduces too quickly.
4
In the last couple of minutes throw in the Chinese leaf or pak choi, stir gently and serve.

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