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 Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

60 minutes

COOKING TIME

15 minutes

SERVES

Serves 3

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

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.

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.

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.

In the last couple of minutes throw in the Chinese leaf or pak choi, stir gently and serve.

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