Potato and Mushroom Stir-fry


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Potato and Mushroom Stir-Fry, where the unique texture and flavour of potatoes, mushrooms, capsicum and spring onions are evident in each mouthful.


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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.

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Makes 4 servings
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Ingredients

Method
  1. 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.
  2. Remove from the flame and keep aside.
  3. 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.
  4. Add the capsicum, mushrooms and potatoes, mix well and sauté on a medium flame for 2 more minutes.
  5. 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.
  6. Serve immediately garnished with spring onion greens.

Handy tip :

  1. 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.
RECIPE SOURCE : PotatoesBuy this cookbook
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 on 11 Mar 13 09:58 AM


Stir fried spring onions, capsicums, potatoes and mushrooms cooked in oyster and soya sauce.