FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meatless & Vegetarian pg 2 >  Potato Stir Fry

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

POTATO STIR-FRY

Potato Stir-Fry

Yield: 24 servings


Ingredients

    Stir-Fry Sauce:
    • 2 cups Hoisin Sauce
    • 1 cup Water

    • ½ cup Asian sesame oil
    • ¼ cup Chopped garlic
    • ¼ cup Chopped ginger
    • 8 cups Red onions, sliced
    • 6 cups Carrots, thinly sliced on bias and blanched
    • 6 cups Celery, thinly sliced on bias
    • 8 cups Red bell pepper, julienned
    • 6 cups Sugar snap peas, blanched
    • 12 cups Bok choy, cut into 1-inch pieces
    • 8 Enoki mushrooms
    • 12 Medium russet potatoes, peeled, cut into 8 wedges each and blanched until just tender
     

Method

1. To make Stir-Fry Sauce, whisk together hoisin sauce and water until blended. Yield: 3 cups

2. For each serving, to order: In wok or sauté pan, heat 1 teaspoon oil over medium high heat. Add 1/2 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds (do not let garlic and ginger brown). Add 1/3 cup onions, 1/4 cup carrots and 1/4 cup celery; sauté 1 minute. Add 1/3 cup peppers and 1/4 cup peas; sauté 1 minute more. Add 1/2 cup bok choy, 1/3 cup mushrooms, 4 wedges potato and 2 tablespoons Stir-Fry Sauce. Mix well; cover and simmer until bok choy is wilted and vegetables are hot.


Nutrition Information Per Serving:

    218 calories; 6 g fat; 1 mg cholesterol; 402 mg sodium; 38 g carbohydrate; 7 g fiber; 6 g protein
     

Wisconsin Potato & Vegetable Growers Association
www.wisconsinpotatoes.com
Recipe provided by the United States Potato Board www.healthypotato.com

 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages