Recipe
Shredded Potato Stir-fry Recipe
This recipe is rated 4.0 out of 5.
Mostly whole foods
Gluten-free option
Nut-free option
Freshly Picked
Easy peasy
Super quick
Main meals
Seriously, the versatility of this prolific vegetable knows no bounds! Who knew you could simply shred a potato and turn it into one of the most scrumptious, savoury stir-fries you’ve ever had?
You will need
Serves 4
- 2 tablespoons oil
- 3 garlic cloves, minced
- 2 small slices of ginger, minced
- 1 teaspoon freshly cracked black pepper
- 3 medium potatoes
- 1 small-medium carrot
- 1 stalk celery
- 1 tablespoon soy sauce (or tamari if gluten-free)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Coriander, to garnish (optional)
- Extra chilli oil
Recipe: Liz Miu
Directions
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Step 1
Slice carrots and potatoes into very thin matchsticks, or use a julienne grater if you have one. Rinse potatoes after cutting to get rid of any excess starch and shake off as much water as you can.
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Step 2
Slice celery into thin slices. The slices should be translucent (cut at an angle for longer slices).
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Step 3
In a wok or large frying pan, heat the oil. Add garlic, ginger, black pepper. Add potato, carrot and celery and cook for about 6-8 minutes on medium to high heat so potato cooks through completely, stirring frequently.
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Step 4
Add the vinegar and soy sauce and cook for a couple more minutes. Finally, add the sesame oil, turn the heat off and stir through.
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Step 5
Serve with extra chilli oil and garnish with coriander.
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Recipe: Liz Miu
