Pepper and potato stir fry

Pepper and potato stir fry

Tags

Potatoes
Rice
Korean

Cook

Ingredients

  • 3 medium potatoes
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 2 chinese eggplants, sliced
  • 2 onions, diced
  • 6 cloves garlic, sliced
  • 2 red chillies, sliced
  • 1 block tofu
  • 1 ½ tbsp soy sauce
  • ½ tsp sugar
  • 1 tbsp shaoxing wine
  • ¼ tsp sugar
  • Sesame oil
  • 1 tbsp corn starch
  • ½ cup water
  • Chopped spring onions
  • Rice

Steps

  1. Clean and cook the rice.
  2. Clean the potatoes and cut into thick strips.
  3. Soak potatoes in water, then drain and dry with a paper towel.
  4. Heat wok with oil then pan fry the potatoes until golden brown. Drain on a paper towel.
  5. Add the mashed tofu to the wok and cook until golden brown.
  6. Add the garlic and red chilli. Sauté until garlic is aromatic.
  7. Add in the bell peppers and onion and toss for a few seconds, then add in the potatoes and eggplant.
  8. Season with soy sauce, sugar, pepper, shaoxing wine and a drizzle of sesame oil.
  9. Once peppers are cooked add cornstarch slurry and cook until the sauce is thickened.