Potato, Mushroom and Capsicum Stir Fry
by Tarla Dalal
Added to 190 cookbooks
This recipe has been viewed 19496 times
A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients. Remember to cook the potatoes only till they are 80 per cent done, otherwise they will turn into a mash by the time the recipe is done! Done perfectly, this recipe will result in a beautiful and vivid blend of flavours and textures, dominated by capsicum, spring onions, ginger-garlic paste and Chinese sauces.
- Heat 2 tbsp of oil in a broad non-stick pan, add the potato fingers, mix well and cook on a medium flame 4 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 and sauté on a medium flame for 1 minute.
- Add the capsicum, mushrooms and salt, mix well and sauté on a medium flame for 2 to 3 minutes.
- Add the potatoes, 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.
Nutrient values per serving
|Vitamin A||261.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||28.3 mg|
|Folic Acid||16.4 mcg|
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