Cornish New potatoes in a Chinese-style stir-fry

  • Cornish New potatoes in a Chinese-style stir-fry
Season
Spring/Summer
Skill level
Novice
Preparation Time
10 minutes
Cooking Time
12-15 minutes
Serves
Serves 2
Categories

For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes. If you’d prefer a vegan version substitute the chicken for 60g unsalted cashew nuts.

Ingredients

  • 300g of Cornish New potatoes, cooked and sliced into small wedges
  • 2 tbsp rapeseed oil
  • 100g mushrooms, sliced
  • 125g baby corn, sliced lengthways
  • 1 red pepper, cut into thin strips
  • 1 tsp Chinese five-spice seasoning
  • 2 pak choi, sliced
  • 2 spring onions, sliced
  • 2 - 3 tbsp light soy sauce
  • 170g cooked chicken, shredded
  • 1 tbsp sesame seeds
  • Sea salt and black pepper to season

Method

  1. 1Heat up a wok or large frying pan on the hob. Add the oil, heat for 1 minute and stir fry the potato wedges for 3 - 4 minutes.
  2. 2Add the mushrooms, baby corn and red pepper and stir fry for a further 3 minutes.
  3. 3Sprinkle in the five-spice, stir well and then add the pak choi and spring onion and continue to stir fry for 2 - 3 minutes. Add the chicken and soy sauce and stir fry until heated through.
  4. 4Season, sprinkle with sesame seeds and serve.