Potatoes fried with vegetables, Asian style
Description
We're used to frying onions together with potatoes until golden brown. Try adding the onions at the very end—almost raw, it will greatly change the taste of the potatoes. Cook in a spacious pan so you can easily stir the dish.
Instructions
- 1
Step 1
Peel the vegetables, wash them, and thoroughly dry with a towel. Cut the potatoes into medium-sized sticks. Heat the oil well in a wok, deep skillet, or cauldron. Fry the potatoes until golden brown and partially cooked.
- 2
Step 2
Add carrots and eggplant, cut into strips slightly thinner than the potatoes. Fry, stirring, for 3-4 minutes.
- 3
Step 3
Add the sweet pepper and garlic, sliced into strips. Fry for a couple of minutes.
- 4
Step 4
Add the onion, thinly sliced. Drizzle with sesame oil. Mix and season with salt to taste. Add the spice mixture and stir once more.
- 5
Step 5
Remove from heat and serve immediately, sprinkled with sesame seeds and chili pepper to taste.