Stir fry potato strips
How to cook stir fry potato strips
- 400-500 grms potato
- 200 grms leek
- 3 stalks spring onion
- 2 cloves garlic
- 2 cm ginger
- 1 tbsp cooking oil rapseed, corn or sunflower
- 1 small red chilli
- 1 tbsp szechuan peppercorn
- 1 tsp soy sauce low salt
PreparationPeel and slice the potato into thin strips. Wash. Cut and slice it as thin as you can as the thinner they are the shorter the cooking will be and the more crunchy it will be.Then slice the the leek horizontal and then cut into thin strips like the potato. Slice the spring onions into finely (about 0.5 cm like in the picture). Do the same with the red chilli. Slicing it into thin strips. Then peel and chop the garlic finely. Peel and slice the ginger into thin strips.
Picture here on the prepared ingredients
Cooking Heat up a wok or frying pan on high heat. Once it's hot where you see smoke coming up add 1 tablespoon of cooking oil. Turn the heat down to medium. Then add the diced onion, once it's beginning to soften add the garlic. Fry it is fragrant adjust the heat as all cooking hobs are different. Try not to burn the onion and garlic. Add the szechuan peppercorns. Do omit or adjust to taste. Some people I know do like them some don't. But it's does give a depth of different flavours to this dish. Then add the thinly sliced potato, leek and chilli. Stir fry on high heat. As the bulk of vegetables need to be cook quick on high heat otherwise it will stodgy. Once it starts to wilt slightly take them off the heat. Add the soy sauce to taste. The heat retain in the stir fry will continue cooking. Enjoy!!
this reipes is great to serve with rice with other dishes. It is great on it's own as a vegan dish.
Do add more soy sauce to taste if it is not salty enough