Stir Fry Asian Potatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
Yukon Gold potatoes -- peeled and diced |
|
2 |
tablespoons |
vegetable oil |
|
1 |
large |
garlic clove -- cut into thin slivers |
|
1 |
small |
shallot -- cut into thin slivers |
|
1 |
tablespoon |
ginger root -- cut into thin slivers |
|
1 |
teaspoon |
sesame seeds |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1/8 |
teaspoon |
crushed red pepper flakes |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
teaspoon |
sesame oil |
| Bring a large pot of water to boil. Add potatoes and cook for 15 to 18 minutes or until softened. Add oil to wok or large frying pan. Heat to medium. Add shallot, garlic, ginger, and sesame seeds. Cook for one minute or until fragrant. Add potatoes, salt, pepper, red pepper, flakes, soy sauce, and sesame oil. Stir to coat completely. Cook until potatoes brown. Makes 8 servings. |
| Per Serving: 136 Calories; 4g Fat (28.1% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. |