Chinese Potatoes with Chilli Beans recipe
information
East meets West. An American-style dish with a Chinese flavour the sauce is particularly tasty. Try it as a quick supper dish when you fancy a meal with a little zing!
ingredients
4 medium potatoes, cut in thick chunks
30 ml (2 tbsp) sunflower or groundnut oil
3 spring onions, sliced
1 large fresh red chilli, seeded and sliced
2 garlic cloves, crushed
400 g (14 oz) can red kidney beans, drained
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
salt and ground black pepper
15 ml (1 tbsp) sesame seeds and chopped fresh coriander or parsley, to garnish
30 ml (2 tbsp) sunflower or groundnut oil
3 spring onions, sliced
1 large fresh red chilli, seeded and sliced
2 garlic cloves, crushed
400 g (14 oz) can red kidney beans, drained
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) sesame oil
salt and ground black pepper
15 ml (1 tbsp) sesame seeds and chopped fresh coriander or parsley, to garnish
method
1. Boil the potatoes until they are just tender. Take care not to overcook them. Drain and reserve.
2. Heat the sunflower or groundnut oils in a preheated wok or large frying pan, stir-fry the spring onions and chilli for about 1 minute, then add the garlic and fry for a few seconds longer.
3. Add the potatoes, stirring well, then the beans and finally the soy sauce and sesame oil.
4. Season to taste and cook the vegetables until they are well heated through. Sprinkle with sesame seeds and coriander or parsley and serve
2. Heat the sunflower or groundnut oils in a preheated wok or large frying pan, stir-fry the spring onions and chilli for about 1 minute, then add the garlic and fry for a few seconds longer.
3. Add the potatoes, stirring well, then the beans and finally the soy sauce and sesame oil.
4. Season to taste and cook the vegetables until they are well heated through. Sprinkle with sesame seeds and coriander or parsley and serve
serving amount
serves 4
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