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Potato, Carrot and Bell Pepper Stir-Fry



Heat the oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute, until very fragrant.
Stir in potato and carrot, and cook for about 8 minutes until soft but still a bit crispy.
Add the bell peppers, stirring often, and cook for another 3 to 4 minutes, until the bell peppers become tender-crispy.
Meanwhile in a small bowl, whisk together all the sauce ingredients until well mixed.
Pour the sauce over the veggies, and stir well.
Cook for another 1 to 2 minutes until hot.
Remove from the heat, and serve hot over the rice.
Note: The potatoes should be soft but still have a bit crunchiness in it.
Running the potatoes under the cold water can get rid of more starch from the potatoes, which makes the potato taste a bit crispy later.
You can also add some cooked pork strips, beef strips, or shredded chicken into the dish, it's absolutely delicious.