30 minute meal! Korean Chili Pepper Potato Stir-Fry - 青椒炒土豆

By WoonHeng · 30 min

Ingredients

Instructions

1. Peel and cut the potatoes into thick strips. Soak them in water to remove starch, then drain and pat dry with paper towels.
2. Remove the seeds from the peppers and slice them lengthwise into 3-inch pieces.
3. Heat a non-stick pan with 2–3 tablespoons of oil (more for larger potatoes). Pan-fry the potatoes until golden brown, then drain on paper towels.
4. In the same pan with the remaining oil, cook the mashed tofu until golden brown. Add the garlic and red jalapeño and sauté until the garlic is fragrant.
5. Add the Korean chili peppers and toss for a few seconds, then add the potatoes.
6. Season with soy sauce, sugar and a drizzle of toasted sesame oil, and toss until well combined.
7. Stir in the cornstarch slurry and cook until the sauce is slightly thickened.
8. Garnish with chopped green onions and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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