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Potato And Mushroom Stir Fry Recipe

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Tarla Dalal • 02 August, 2013

Potato And Mushroom Stir Fry Recipe | Tarla Dalal

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Table of Content

About Potato And Mushroom Stir Fry

Ingredients

Methods

Nutrient values

A veggie accompaniment that reflects the flavours of oriental cuisine, the potato and mushroom stir fry goes very well with plain rice or noodles. You can even innovatively combine it with indian breads like roti or naan! the spring onions and capsicum, as well as the sauces used in this recipe are all commonly used in chinese cuisine, and give the dish a strong flavour and aroma. Remember to slice the veggies thinly to ensure they cook fast.

Ingredients

Main Ingredients

2 large potato
1/2 cup thinly sliced spring onions whites
1/2 cup capsicum slices
1/2 cup sliced mushrooms (khumb)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp soy sauce
1 tsp vegetarian oyster sauce
2 tbsp tomato ketchup
1 tsp red chilli sauce
3 tbsp oil
salt and pepper to taste
1/2 cup finely chopped spring onion greens for the garnish

Method

Cook the potatoes in a vesselful of water till they are about 80% cooked.
Cut the cooked potatoes into fingers.
Heat the oil in a wok on a high flame till they are golden brown.
Add the potato fingers and cook on a high flame for a few minutes.
Heat the oil in a wok again, add the ginger-garlic paste and spring onion whites and sauté for 1 minute.
Add the capsicum, mushrooms and potatoes and fry for 1 more minute.
Add the soya sauce, oyster sauce, ketchup, chilli sauce, salt and pepper and mix lightly so that all the vegetables are coated with the sauces.
Serve hot garnished with spring onion greens.

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