This is another simple recipe. The potatoes will come out soft and flavorful, and will be all the better for their simplicity. You can easily scale the recipe up or down depending on how many people you are serving and how many other dishes you have.
Start by boiling the potatoes until soft, then drain them in a colander.
When the potatoes are dry, fry them briefly in your wok until the skin becomes crispy.
The second-to-last step is to add the sauce to to the wok and let everything bubble until the potatoes absorb the flavor.
Finally, toss with four chopped scallions and serve.
This dish partners very well with fish and savory meats, as well as any contrasting vegetable.
INGREDIENTS and PREP:
- 1/4 lb new potatoes per person, boiled until soft (about 15-20 minutes), then drained in a colander until dry
- Dissolve 1 Tbsp sugar in 3 Tbsp light soy sauce, then add 2 tsp Lau Gan Ma spicy black bean sauce and mix together
- 4 scallions, finely chopped
- Heat your wok until barely smoking. Then add 1 Tbsp peanut oil and swirl it around. Then add the dried, boiled potatoes (#1) and stir fry until for about 5 minutes until the skins begin to turn golden. Turn down the heat to medium low.
- Add the sauce (#2) and stir the potatoes as the sauce bubbles.
- Turn off the heat. Then toss the potatoes with the scallions (#3) and serve.
Variations: Changing the sauce will change the character of the dish quite a bit. For a simpler version that just showcases the flavor of the potatoes, omit the Lau Gan Ma sauce. You can also replace the sugar with 1-2 Tbsp mirin (Japanese rice wine).
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