Servings: 4 as a side dish, 2 as a main meal
Prep time: 15 mins
Total time: 25 mins
Chinese style stir-fry
An easy, affordable, and versatile stir-fry dish incorporating classic Chinese ingredients and flavours.
main meal, side dish
vegan, vegetarian, oil free, super easy
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!
Use tamari rather than soy sauce for a gluten-free alternative. Some capsicum would be a wonderful addition for more colour and flavour.
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.
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