Red Braised Potatoes
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Red Braised Potatoes
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Red braised potatoes with garlic, chili bean paste and leek.
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Ingredients
- 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
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Instructions
- 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.
- 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.
- Transfer the potatoes out and soak in cold water to cool down. Cut into small chunks.
- 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.
- Return cooked potatoes along with the leek sections. Do a quick fry to toss the sauce evenly on potatoes.
Notes
- Since the doubanjiang I am using contains salt, so I do not add extra salt. You can taste before transferring the dish out and add small amount of salt if necessary.
Nutrition Information
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Calories
163kcal
(8%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
2g
(3%)
Sodium
1565mg
(65%)
Potassium
577mg
(16%)
Fiber
3g
(12%)
Vitamin A
85IU
(2%)
Vitamin C
17.9mg
(20%)
Calcium
52mg
(5%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 1565mg | 65% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 52mg | 5% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
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