Potato, Carrot and Bell Pepper Stir-Fry Recipe

Name: Potato, Carrot and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic freshly minced; 1/2 inch ginger freshly chopped; 2 each scallions, spring or green onions sliced; 1 each russet potatoes cut into 1/4-inch , about 8 ounces, run under cold water for a few times; 1 each carrots cut into 1/4-inch matchsticks; 1/2 each green bell peppers cut into 1/4-inch strips; 1/2 each sweet red bell peppers cut into 1/4-inch strips; 2 tablespoons soy sauce, tamari or to taste; 1 tablespoon rice vinegar or to taste; 1 tablespoon sugar or to taste; 1 teaspoon cornstarch; 1 x red pepper flakes to taste, optional; 1/2 teaspoon sesame oil

Servings: persons

2 tablespoons vegetable oil
2 cloves garlic freshly minced
1/2 inch ginger freshly chopped
2 each scallions, spring or green onions sliced
1 each russet potatoes cut into 1/4-inch , about 8 ounces, run under cold water for a few times
1 each carrots cut into 1/4-inch matchsticks
1/2 each green bell peppers cut into 1/4-inch strips
1/2 each sweet red bell peppers cut into 1/4-inch strips
2 tablespoons soy sauce, tamari or to taste
1 tablespoon rice vinegar or to taste
1 tablespoon sugar or to taste
1 teaspoon cornstarch
1 x red pepper flakes to taste, optional
1/2 teaspoon sesame oil

1
Heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
2
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute, until very fragrant.
3
Stir in potato and carrot, and cook for about 8 minutes until soft but still a bit crispy.
4
Add the bell peppers, stirring often, and cook for another 3 to 4 minutes, until the bell peppers become tender-crispy.
5
Meanwhile in a small bowl, whisk together all the sauce ingredients until well mixed.
6
Pour the sauce over the veggies, and stir well.
7
Cook for another 1 to 2 minutes until hot.
8
Remove from the heat, and serve hot over the rice.
9
Note: The potatoes should be soft but still have a bit crunchiness in it.
10
Running the potatoes under the cold water can get rid of more starch from the potatoes, which makes the potato taste a bit crispy later.
11
You can also add some cooked pork strips, beef strips, or shredded chicken into the dish, it's absolutely delicious.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cloves garlic freshly minced, 1/2 inch ginger freshly chopped, 2 each scallions, spring or green onions sliced, and more.

Yes, Potato, Carrot and Bell Pepper Stir-Fry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Carrot and Bell Pepper Stir-Fry

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