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
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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