Red Braised Potatoes
Red braised potatoes with garlic, chili bean paste and leek.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- bag of small potatoes ( , around 400g)
- 4 garlic cloves ( , finely chopped)
- 2 teaspoons doubanjiang ( , or you can adjust the amount depending how spicy you want it to be)
- 2 teaspoon cooking oil ( , sunflower seed oil)
- 2 teaspoons salt
- 3 fresh green leeks ( , cut into 1 inch sections)
Instructions
- 1
Wash the potatoes and remove the dots on the skin with a knife or scoop if the potatoes are small in size or just cook it and peel the skins off.
- 2
Add around 2 teaspoons salt in a pot along with water to cover the potatoes. Continue to cook around 15 minutes after boiling or until you can insert a chop sticker inside the potato easily.
- 3
Transfer the potatoes out and soak in cold water to cool down. Cut into small chunks.
- 4
Heat up 2 teaspoons sunflower seed oil in wok, add doubanjiang (or other chili paste) to stir-fry until the oil turns to red. Add finely chopped garlic in to stir fry until aroma.
- 5
Return cooked potatoes along with the leek sections. Do a quick fry to toss the sauce evenly on potatoes.