- Main Meal
- Side Dish
Chinese style stir-fry
- 15 mins
- 10 mins
- Serves 4
- Oil Free
- Super Easy
An easy, affordable, and versatile stir-fry dish incorporating classic Chinese ingredients and flavours.
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- ½ teaspoon black vinegar
- ½ teaspoon ground sichuan pepper (alternatively, you can buy whole sichuan peppercorns and grind them before cooking for optimal flavour!)
- Pinch of ground white pepper
- 3 large potatoes, julienned into matchsticks
- 2 cloves garlic, minced
- 3 ripe medium-sized tomatoes, chopped
- 1 teaspoon cornflour
- 2 spring onions, diced
- Brown rice, to serve
- Place a wok or nonstick pan over medium-high heat.
- Add the soy sauce, cooking wine, black vinegar, sichuan pepper, and white pepper to the pan.
- Add the potatoes to the pan and stir-fry for 4-5 minutes to soften them. Use water to deglaze the pan if the potatoes start to stick.
- Add in the minced garlic and toss to mix.
- Add in the diced tomatoes.
- Stir-fry for another 2-3 minutes to ensure that the tomato juices are evenly distributed..
- Mix the cornflour with 2 teaspoons of water to form a slurry, then add it to the pan. This will bind everything together and give it a nice shine.
- Turn off the heat and add in the diced spring onions, using the residual heat to cook them for another minute. Garnish with more spring onion if desired.
- Serve with cooked brown rice and enjoy!
- Add and swap in vegetables as you’d wish. Whenever I’m cooking a stir fry, I can always count on this combination of aromatics and sauces to make it a good one.
- Use tamari rather than soy sauce for a gluten-free alternative.
- Some capsicum would be a wonderful addition for more colour and flavour.