Hot Chinese Potatoes

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Hot Chinese Potatoes

 

3 tablespoons vegetable oil

4 medium potatoes, un-peeled, halved lengthwise, thinly sliced

1 cup each carrots & celery, thinly sliced diagonally

1/2 cup green pepper strips

1/2 cup sliced mushrooms

1 garlic clove, minced

1/2 cup water

2 tablespoons soy sauce

1 1/2 teaspoons cornstarch

1 large tomato, cut into thin wedges

1/3 cup sliced green onions

 

In wok or large skillet, heat 1-112 tablespoons of oil. Add potatoes; cook and

stir over medium-high heat about 10 minutes until barely tender. Remove and keep

warm. Add remaining oil to wok, then carrots, celery, pepper, mushrooms and

garlic. Cook and stir 3-4 minutes until crisp-tender. In small bowl, combine

water, soy sauce and cornstarch. Return potatoes to wok with cornstarch mixture.

Cook and stir about 2 minutes, just until sauce thickens and mixture is heated

through. Spoon onto platter; garnish with tomato and onions.

Serves 6.

 

 

 

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