Mapo Potato Stir-Fry
Mapo tofu is a staple Chinese dish; this simplified version uses potato as a substitute for the tofu. The stir-fry can be prepared as a vegetarian dish using plant-based ground round and veggie broth, or carnivores can enjoy it with ground beef and chicken broth.
Ingredients
- 2 tbsp vegetable oil
- 12 oz plant-based veggie ground round or lean ground beef
- 1 tsp ground Szechuan peppercorns
- 1/2 tsp salt
- 2 lbs Washington Russet Potatoes, peeled and cut into 1-inch chunks
- 2 tbsp fermented chili bean sauce or paste
- 3 cloves garlic, minced
- 1 tbsp minced fresh gingerroot
- 2 cups reduced-sodium vegetable broth or chicken broth
- 2 tbsp soy sauce
- 1 tsp granulated sugar
- 2 tsp cornstarch
- 1 tbsp sesame oil
- 3 green onions, thinly sliced
- 1 cup cooked jasmine rice
Directions
In wok or large skillet set over high heat, heat oil. Cook ground round, peppercorns and salt, stirring occasionally, for 3 to 5 minutes or until starting to brown.
Stir in potatoes, fermented chili bean sauce, garlic and ginger. Cook, stirring, for 1 to 2 minutes or until well coated. Stir in broth, soy sauce and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 to 12 minutes or until potatoes are tender but with some resistance in the center.
In small bowl, whisk together cornstarch and 1 tbsp water. Stir cornstarch slurry gently into stir-fry to avoid breaking up potatoes.
Drizzle sesame oil over top and cook, stirring frequently, for 1 to 2 minutes or until sauce is boiling and thickened, and potatoes are tender.
Serve stir-fry over rice and garnish with green onion.
