Quick & Easy Yunnan Potatoes
Recipe: #18492
April 15, 2015
"Slightly spicy Chinese stir-fried potatoes. Adapted from Hot Sour Salty Sweet. This is a nice summer dish because it can be served at any temperature. I prefer peeled potatoes for this dish."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (397.8 g)
- Calories 445.5
- Total Fat - 11.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 56.8 mg
- Total Carbohydrate - 76.8 g
- Dietary Fiber - 8.5 g
- Sugars - 4.1 g
- Protein - 11.6 g
- Calcium - 99.5 mg
- Iron - 3.3 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat wok or heavy skillet over high heat.
Step 2
Add oil and swirl to coat bottom of pan.
Step 3
Add chiles and cook, stirring, until they begin to puff up, about 30 seconds.
Step 4
Add potatoes and stir-fry for about 3 minutes, pressing them against the pan to brown them.
Step 5
Add scallions and salt and stir-fry another 2 minutes. I prefer to remove the chiles before serving.
Step 6
Serve hot, cold or at room temperature.
Tips & Variations
No special items needed.
