Crispy Stir-fried Potatoes
The crunch brings out smiles
15 minutes
176kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Peel the potatoes, cut them into sticks, and rinse with water.
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Cut the pork in the same manner as the potatoes, season with (A), and coat with starch.
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Remove the seeds from the green bell peppers, and cut into thin strips.
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Dice the Japanese long onion and ginger root.
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Heat the cooking oil in a pan, and saute the Japanese long onion and ginger root. When fragrant, add the pork to the pan. When color of the pork changes, add and saute together with the thoroughly dried potatoes and green bell peppers. Season with (B).
Cooking Basics
Potatoes - matchstick juliennes
Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm (0.1 in.) width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm (0.1 in.).
Green peppers - removing seeds
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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