Potato and Red Beans Hunan Stir Fry Recipe
Description
Potato and Red Beans Hunan Stir Fry is a delicious and healthy appetizer inspired by the rich flavors of Sichuan cuisine. With protein-packed red kidney beans and nutrient-dense potatoes, this dish brings together wholesome ingredients in a medley of bold flavors. The addition of garlic, fresh red chili, and sesame seeds gives it a delightful crunch and aroma, making it an excellent choice for a family evening snack or a unique starter for dinner parties.
Recipe Details
| Cuisine | Sichuan |
|---|---|
| Course | Appetizer |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings | 4 |
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Potatoes (Aloo), boiled firm | 4 |
| Rajma (Large Kidney Beans), soaked overnight | 1/3 cup |
| Fresh Red Chili, seeded, finely chopped | 1 |
| Garlic, grated | 3 cloves |
| Spring Onion Greens, finely chopped | 3 |
| Dark Soy Sauce | 2 tablespoons |
| Roasted Tomato Pasta Sauce | 1 tablespoon |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Sesame Seeds (Til seeds) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Instructions
Step 1: Prepare the Potatoes and Beans
- Boil the potatoes until they are tender yet firm. Avoid overcooking, as the potatoes should hold their shape in the stir fry.
- Cook the soaked kidney beans in a pressure cooker until soft but not mushy. Drain the excess water and set them aside.
- Peel the potatoes and cut them into large chunks, then keep them aside for later use.
Step 2: Stir-Frying the Aromatics
- Heat sesame oil in a large wok or pan over medium-high heat.
- Add finely chopped spring onion greens and fresh red chili. Stir-fry for about 1 minute until fragrant.
- Add grated garlic and sautรฉ for another few seconds, ensuring not to burn the garlic.
Step 3: Adding Potatoes and Beans
- Toss in the potato chunks and cooked red beans.
- Drizzle dark soy sauce and roasted tomato pasta sauce over the vegetables. Season with a pinch of salt and pepper.
- Stir-fry everything together for 2โ3 minutes, allowing the beans and potatoes to coat well in the sauces.
Step 4: Final Touches
- Turn off the heat. Sprinkle toasted sesame seeds over the stir fry for added texture.
- For an extra burst of freshness, squeeze the juice of one lemon over the dish and toss gently.
Step 5: Serving Suggestions
- Serve the Potato and Red Beans Hunan Stir Fry warm as an appetizer alongside Sichuan Fried Rice, or chill it and serve as a refreshing salad for a summer gathering.
Tips for Perfection
- Cooking Potatoes: Ensure they are firm when boiled to maintain their texture. Overcooking can lead to crumbling during stir-frying.
- Spiciness Level: Adjust the amount of red chili to your preferred spice level.
- Soy Sauce: Use a good-quality dark soy sauce for a deep, savory flavor.
- Storage: The stir fry can be stored in an airtight container in the refrigerator for up to two days. Reheat before serving, or enjoy it chilled.
This Potato and Red Beans Hunan Stir Fry is sure to win hearts with its tantalizing flavors and delightful textures. Whether served warm or cold, itโs a versatile dish that brings a touch of Sichuan-inspired magic to your table.
