Potato, Carrot & Bell Pepper Stir-Fry
An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.
Yield
2 servingsPrep
10 minCook
10 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| ½ | inch |
ginger
freshly chopped |
*
|
| 2 |
scallions, spring or green onions
sliced |
|
|
| 1 |
russet potatoes
cut into 1/4-inch , about 8 ounces, run under cold water for a few times |
*
|
|
| 1 |
carrots
cut into 1/4-inch matchsticks |
|
|
| ½ |
green bell peppers
cut into 1/4-inch strips |
|
|
| ½ |
sweet red bell peppers
cut into 1/4-inch strips |
|
|
| Sauce | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
sugar
or to taste |
|
| 1 | teaspoon |
cornstarch
|
|
|
red pepper flakes
to taste, optional |
*
|
||
| ½ | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
freshly minced |
|
| 0.5 | inch |
ginger
freshly chopped |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
russet potatoes
cut into 1/4-inch , about 8 ounces, run under cold water for a few times |
*
|
| 1 | each |
carrots
cut into 1/4-inch matchsticks |
|
| 0.5 | each |
green bell peppers
cut into 1/4-inch strips |
|
| 0.5 | each |
sweet red bell peppers
cut into 1/4-inch strips |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
sugar
or to taste |
|
| 5 | ml |
cornstarch
|
|
| 1 | x |
red pepper flakes
to taste, optional |
*
|
| 2.5 | ml |
sesame oil
|
|
Directions
Heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute, until very fragrant.
Stir in potato and carrot, and cook for about 8 minutes until soft but still a bit crispy.
Add the bell peppers, stirring often, and cook for another 3 to 4 minutes, until the bell peppers become tender-crispy.
Meanwhile in a small bowl, whisk together all the sauce ingredients until well mixed.
Pour the sauce over the veggies, and stir well. Cook for another 1 to 2 minutes until hot. Remove from the heat, and serve hot over the rice.
Note:
The potatoes should be soft but still have a bit crunchiness in it.
Running the potatoes under the cold water can get rid of more starch from the potatoes, which makes the potato taste a bit crispy later.
You can also add some cooked pork strips, beef strips, or shredded chicken into the dish, it's absolutely delicious.
