Recipe of the week: Tangy Chinese Rooster potatoes
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Albert Bartlett's simple way to spice up your spuds. Best made with all-rounder potatoes.
Ingredients
4 Rooster potatoes
1 tbsp sesame oil
1 onion, finely sliced
2 cloves garlic, peeled and crushed
1cm ginger, peeled and grated
2 tbsp low-salt soy sauce
1 tbsp rice wine vinegar
1 red and green pepper, sliced
Pinch dried chilli flakes
3 spring onions, chopped
Method
Cut the Rooster potatoes into thin matchsticks and place in a microwavable bowl of hot water.
Cover the bowl and microwave on high for three minutes. Drain the potatoes and leave to steam dry in a sieve or colander.
Heat the sesame oil over a high heat in a wok with a lid.
Add the onion, garlic and ginger then sauté for two to three minutes until softened.
Add the potatoes with soy sauce and rice wine vinegar, then cook for a further two to three minutes with the lid on.
Next, place the peppers in the wok and stir through the chilli flakes and spring onion.
Cook for a final four to five minutes or until the potatoes are cooked through.
Serve immediately.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk
