Admittedly, we have never stir-fried potatoes before. So our first foray was this vegetarian/vegan dish based on a favorite Chinese dish called “Twice-Cooked Pork”. In lieu of meat, this dish features potatoes roasted in the oven and then stir-fried with a spicy black sauce. You can adjust the heat to cater to your own preferences.
When the potatoes come out of the oven after 30 minutes or so, they are fabulous to eat as they are, without the additional ingredients and stir-frying. So if you have a picky eater, push a small portion aside for them (reheat briefly in microwave if necessary).
Spicy Black Bean, Twice-Cooked Potatoes
Ingredients
- 4-5 medium Yukon gold potatoes; scrubbed and cut into bite-sized chunks
- 1 Tbsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. five-spice powder
- Neutral oil
- 4 cloves garlic (smashed and coarsely chopped)
- 1-6 dried red chilies, chopped and de-seeded; depending on your tolerance for heat
- 2 Tbsp. fermented black beans; soaked in hot water for 15 minutes; do not discard water
- 1 Tbsp. Shaoxing wine
- 1 tsp. light soy sauce
- 1 tsp. dark soy sauce
- ½ tsp. sesame oil
- 2 Tbsp. black bean soaking water
- 1 cup leeks; sliced on the diagonal into thin strips
Directions
- Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender. (Ours took 10 minutes longer.)
- Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium heat. Add the garlic, chili, and black beans. Cook for 30 seconds, and be careful not to burn the ingredients.
- Turn heat to high and add the sliced leeks. Stir-fry for 2 minutes.
- Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes. Stir-fry for another 2 minutes. Serve immediately.
Adapted from a recipe by Judy Leung in The Woks of Life
Accounting for Taste 