Stir-Fried Diced Potato and Carrot

Name: Stir-Fried Diced Potato and Carrot
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Ingredients: 150 g Potato (cut into 1 cm cubes, soaked in water for 1 hour then drained); 100 g Carrot (cut into 1 cm cubes); 35 g Soybean oil; 15 g Soy sauce; 3 g Fine salt; 1 Chili powder (original dosage unit unclear); 15 g Green onion (finely chopped)

Korean-style stir-fried potato and carrot, featuring bright red and yellow hues, with a savory, spicy, and appetizing flavor.

1h 45m

Easy

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Ingredients

Potato (cut into 1 cm cubes, soaked in water for 1 hour then drained) 150 g

Carrot (cut into 1 cm cubes) 100 g

Soybean oil 35 g

Soy sauce 15 g

Fine salt 3 g

Chili powder (original dosage unit unclear) 1

Green onion (finely chopped) 15 g

Instructions

Ingredient Preparation

Wash the potatoes and carrots thoroughly, peel them, and cut into 1 cm cubes. Soak the potato cubes in water for 1 hour, then drain. Finely chop the green onions.

Stir-Frying

Heat a wok over high heat and add the soybean oil. When the oil is about 50% hot, add the chili powder and chopped green onion, and stir-fry until fragrant. Add the potato and carrot cubes, pour in the soy sauce, salt, and a small amount of water, and bring to a boil over high heat. Reduce to low heat and simmer until tender and well flavored. When the sauce becomes thick and concentrated, remove from heat, plate, and serve.