Northern-Style Chinese Stir-Fried Potatoes

In northern China’s Inner Mongolia and Shanxi provinces, the potato is important not only as a staple food, but also as a source of income.

MAKES 4 TO 6 SERVINGS

1 pound small red potatoes, unpeeled, thinly sliced

1 tablespoon reduced-sodium soy sauce

1 teaspoon light brown sugar

1 teaspoon all-purpose flour

3 tablespoons peanut oil

1 cup low-sodium vegetable broth

1 teaspoon granulated sugar

1⁄4 teaspoon salt, or to taste

Freshly ground black pepper, to taste

In a large bowl, combine potatoes, soy sauce, brown sugar, flour, and 1 tablespoon of peanut oil; stir to coat evenly. Cover and refrigerate 1 hour. In a wok or large nonstick skillet with a lid, heat remaining 2 tablespoons of oil over medium-high heat. Add potato mixture and cook, tossing and stirring constantly, 3 minutes. Add broth, sugar, salt, and pepper, stirring well to combine. Reduce the heat to medium, cover, and cook until the potatoes are tender and have absorbed most of the liquid, about 10 minutes, stirring a few times. Serve at once.

{PER SERVING} Calories 182 • Protein 5g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 19g • Dietary Fiber 2g • Sodium 418mg

hancheng

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