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Red Braised Potatoes

Red braised potatoes with garlic, chili bean paste and leek.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3
Calories: 163 kcal
Course: Side Dish
Cuisine: Chinese

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

Instructions

    Cup of Yum
  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.

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

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

% 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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