Stir‑fry Potatoes, Bell Pepper and Spring Onions

Name: Stir‑fry Potatoes, Bell Pepper and Spring Onions
Prep time: 10 min
Cook time: 15 min
Total time: 32 min
Yield: 4
Cuisine: Asian
Ingredients: 600 g waxy potatoes; 5 spring onions; 6 chives; 3 red bell peppers; 4 tbsp sesame oil; 2 tbsp Light soy sauce; pepper (ground)

Prep: 10min

| Servings: 4 | Cook: 15min

Wok vegetables with potatoes, bell pepper and spring onions is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g waxy potatoes
5 spring onions
6 chives
3 red bell peppers
4 tbsp sesame oil
2 tbsp Light soy sauce
pepper (ground)

Instructions

1.
Peel the potatoes and cut them into 1/2–1 cm thick strips. Wash, trim and halve the spring onions lengthwise and crosswise. Wash the chives, shake dry and cut into ~3 cm pieces. Wash the bell peppers, trim, halve, deseed and slice thinly.
2.
Heat sesame oil in a wok or large non‑stick pan and stir‑fry the potatoes for about 8 minutes, turning occasionally. Add the spring onions and bell pepper and cook another 5 minutes, stirring constantly. Season with soy sauce and pepper, add the chives and taste. Adjust seasoning if needed.