Potato and Mushroom Stir-fry
by Tarla Dalal
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Added to 12 cookbooks
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Stir-fries have a knack of retaining – and sometimes even enhancing – the original flavour of the veggies contained. That effect is very obvious in this Potato and Mushroom Stir-Fry, where the unique texture and flavour of potatoes, mushrooms, capsicum and spring onions are evident in each mouthful. Like most classical Oriental dishes, this stir-fry is flavoured quickly and easily with a couple of sauces and ginger-garlic paste, which complement the stir-fried veggies very well indeed.
- Heat 3 tbsp of oil in a broad non-stick pan, add the potato slices, mix well and cook on a medium flame 4 to 5 minutes or till they turn light brown in colour from all the sides, while stirring occasionally.
- Remove from the flame and keep aside.
- Heat the remaining 2 tbsp of oil in the same non-stick pan, add the ginger-garlic paste and spring onion whites, mix well and sauté on a medium flame for 1 minute.
- Add the capsicum, mushrooms and potatoes, mix well and sauté on a medium flame for 2 more minutes.
- Add the soy sauce, tomato ketchup, chilli sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve immediately garnished with spring onion greens.
- Cut the potatoes into wedges and then boil them in boiling water with little salt till they are 80% cooked. Drain and allow to cool.
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