Hey, today I have another potato recipe for you. We have many delicious potato recipes on My Chinese Home Kitchen. This recipe uses cilantro (coriander leaves) as a garnish. If you love cilantro then you will love this Cilantro Stir-fried Potatoes recipe, oh and if you don’t like cilantro then let’s eliminate it from this recipe. Don’t worry, you are the chef, and you decide the process and finished product of your cooking.
Cilantro stir-fried potatoes is rich with vitamins A and C, and potatoes are a great source of potassium too.
Tips for cooking cilantro stir-fried potatoes
Potatoes love salt, but doubanjiang and soy sauce have a salty taste, so add the soy sauce, then test the flavor before adding salt.
Before frying the potatoes, shake them in a sieve to remove any water. Water in hot oil will boil instantly, causing the oil to splash. Be careful not to get burned.
Soaking the potatoes removes excess starch, and prevents discoloration from oxidation. Chinese cooking is about contrasts of colors, tastes, and textures. The bright golden potatoes with the red and green peppers make a colorful dish.
Cilantro Stir-fried Potatoes
Equipment
- 1 wok
- 1 spider skimmer or kitchen strainer
- 1 heat proof container for hot oil
- 1 wok spatula or ladle
Ingredients
- 3 potatoes 500-600g (17 to 21 ounces)
- 2 stems coriander
- 1 green pepper Anaheim or Bell Pepper
- 1 red pepper Anaheim or Bell Pepper
- 3 cloves garlic (sliced)
- 8 ml Pixian Doubanjiang bean paste
- 5 ml light soy sauce
- 2 ml salt (to taste)
- 3 ml toasted sesame oil
- 15 ml oil (for stir-fry)
- oil for deep frying
Instructions
- Prepare the ingredients and wash them.
- Finely chop the green pepper, red pepper, coriander and slice the garlic cloves.
- Peel and cut the potatoes 5-8mm thick and soak in water.
- Fill the wok about halfway with cooking oil, heat to 150°C (302℉). Drain the potatoes thoroughly, then fry them in the hot oil until golden brown.3 potatoes, oil for deep frying
- Set the potatoes aside. Pour the hot oil into a heat-proof container.
- Add 15ml of cold oil to the pot, add garlic slices to stir-fry for a few seconds until you smell the aroma. Add the doubanjiang bean paste, stir-fry until the oil turns red, then add the potatoes and chopped chili peppers. Season and stir-fry well to combine.3 potatoes, 1 green pepper, 1 red pepper, 3 cloves garlic, 8 ml Pixian Doubanjiang bean paste, 5 ml light soy sauce, 2 ml salt, 15 ml oil, 3 ml toasted sesame oil
- After stir-frying for about 15 seconds, add the coriander and stir-fry well.2 stems coriander
- Serve.
Notes
- Soaking potatoes in water is to prevent oxidation and discoloration of potatoes.
- Be careful with hot oil, as there may be a little water on the surface of the potato, so it may splash when it encounters hot oil.
- Add soy sauce, and test the flavor before adding salt. Soy sauce and doubanjiang are salty.
Nutrition
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This looks really good! Looking forward to tasting it