For this dish, low-temperature cooking was used so that the steam from the heat partially cook the vegetable mixture in the covered pan. Thee vegetables turned out tender-crisp. Not soggy. The flavors are fresh and refreshing esp. with that added touch of not-so-ripe mango.
Purple Potatoes Stir-Fry with Mango and Bell Peppers
Adapted from Sour and Spicy Potato Stir-Fry 酸辣土豆丝
Ingredients: 1 green onion, finely diced; 1 tsp minced garlic; about 6 purple potatoes, thinly sliced (Note: I use Purple Passion from Tasteful Selections); 1/4 red and green bell peppers, thinly sliced; few thin slices of mango (Note1: Use mangoes that are not totally over-ripen soft so that the dish will not turn on soggy); pinch of salt and ground white pepper to taste
Directions: Add green onions and garlic and saute in oil till fragrant. Add potatoes and lightly toss with green onions and garlic. Turn down the heat, cover pan and cook for about 5 minutes. Add in bell peppers. Toss and combine in the pan. Cover pan and cook for about 5 minutes under low heat. Just before all the veggies get cooked, add the mango, toss and combine, cover pan and cook for about 2-3 minutes. Salt and pepper to taste. Serve warm.
Related post: Potato Stir-Fry with Mango and Bell Peppers
Enjoy.
No comments:
Post a Comment