Potato and Mushroom Stir-fry
Stir-fries have a knack of retaining – and sometimes even enhancing – the original flavour of the veggies contained. That effect is very obvious in this Potato and Mushroom Stir-Fry, where the unique texture and flavour of potatoes, mushrooms, capsicum and spring onions are evident in each mouthful. Like most classical Oriental dishes, this stir-fry is flavoured quickly and easily with a couple of sauces and ginger-garlic paste, which complement the stir-fried veggies very well indeed.
Servings Prep Time
4 15minutes
Cook Time
9minutes
Servings Prep Time
4 15minutes
Cook Time
9minutes
Ingredients
For The Garnish
Instructions
  1. Heat 3 tbsp of oil in a broad non-stick pan, add the potato slices, mix well and cook on a medium flame 4 to 5 minutes or till they turn light brown in colour from all the sides, while stirring occasionally.
  2. Remove from the flame and keep aside.
  3. Heat the remaining 2 tbsp of oil in the same non-stick pan, add the ginger-garlic paste and spring onion whites, mix well and sauté on a medium flame for 1 minute.
  4. Add the capsicum, mushrooms and potatoes, mix well and sauté on a medium flame for 2 more minutes.
  5. Add the soy sauce, tomato ketchup, chilli sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Serve immediately garnished with spring onion greens.
Recipe Notes

Cut the potatoes into wedges and then boil them in boiling water with little salt till they are 80% cooked. Drain and allow to cool.