Ingredients with Measurements:
- 2 medium-sized potatoes, peeled and diced
- 1 head of broccoli, cut into florets
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat vegetable oil and sesame oil in a wok or a large skillet over high heat.
3. Add garlic and ginger and stir-fry for 30 seconds or until fragrant.
4. Add diced potatoes and stir-fry for 5 minutes or until they start to turn golden brown.
5. Add broccoli florets and continue to stir-fry for another 3-5 minutes or until they are tender but still crisp.
6. Pour the sauce mixture over the vegetables and stir-fry for another minute or until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
20-25 minutes
Temperature: High heat
Serving size: 4
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 24g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Potatoes can be substituted with sweet potatoes or yams.
- Broccoli can be substituted with cauliflower or bok choy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or mushroom sauce.
Variations:
- Add sliced carrots or bell peppers for more color and flavor.
- Add sliced chicken or beef for a protein boost.
- Add chopped scallions or cilantro for a fresh herb flavor.
Tips and tricks:
- Cut the potatoes and broccoli into similar-sized pieces for even cooking.
- Use a non-stick wok or skillet to prevent sticking.
- Don't overcook the vegetables to retain their nutrients and texture.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until hot.
Presentation ideas:
- Serve in a large bowl or on a platter for a family-style meal.
- Garnish with sesame seeds or chopped peanuts for crunch.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed dumplings or potstickers
- Egg drop soup or hot and sour soup
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the vegetables are too dry, add a splash of water or vegetable broth to the wok.
Food safety advice:
- Wash and dry all vegetables before cooking.
- Cook the vegetables thoroughly to prevent foodborne illness.
Food history:
- Stir-frying is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients over high heat in a wok or a skillet.
Flavor profiles:
- This dish is savory, slightly sweet, and nutty from the sesame oil.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
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Region: Chinese