Spicy Black Bean Twice Cooked Potatoes
This is a vegetarian/vegan version of the famous Chinese dish, Twice Cooked Pork. Rather than pork, this dish features potatoes, roasted in the oven and then stir-fried with a spicy black bean sauce.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-5 medium Yukon gold potatoes ((scrubbed and cut into bite-sized chunks))
- salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon five-spice powder
- oil
- 4 cloves garlic ((smashed and coarsely chopped))
- 1-6 dried red chilies ((chopped and de-seeded; depending on your tolerance for heat))
- 2 tablespoons black beans
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 2 tablespoons water
- 1 cup leeks ((sliced on the diagonal into thin strips))
Instructions
- 1
Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender.
- 2
Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium low heat. Add the garlic, chili, and black beans. Cook for a couple minutes, and be careful not to burn the ingredients.
- 3
Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes and leeks. Turn up the heat to high and stir-fry for another 2 minutes. Serve immediately.