Stir-Fried Potatoes and Vegetables (Vietnamese) (contains soy sauce)

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Stir-Fried Potatoes and Vegetables (Vietnamese)

 

 

2 medium pontiac potatoes, cubed

2 tbsp (8 tsp) oil

1 onion, cut into wedges

2 cloves garlic, crushed

2 tsp fresh grated ginger

125 g (4 1/2 oz) broccoli florets

300 g (10 1/2 oz) can bamboo shoots

300 g (10 1/2 oz) can bean sprouts

2 medium tomatoes, diced

4 tsp GF soy sauce

4 tsp chopped fresh coriander (cilantro)

 

 

1. Cook potatoes in boiling water for 3 minutes or until just tender.

 

2. Heat oil in wok. Add onion, garlic, ginger and broccoli and stir-

fry over medium heat for 4 minutes or until vegetables are tender.

Add potatoes and stir-fry over high heat for 2 minutes.

 

3. Add drained bamboo shoots and bean sprouts, tomatoes and soy

sauce. Stir-fry over medium heat for 2 minutes or until tomatoes

have softened. Stir in coriander (cilantro).

 

4. Serve over rice or rice noodles.

 

 

Serves 4 - 6.