Mapo Potato Stir-Fry

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  • Complexity: easy
  • 10 minutes
  • 30 minutes
  • 40 minutes
  • Serves: 4
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.


  • 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


Serve stir-fry with chili oil or chili crisp at the table if desired.

Substitute fermented chili bean sauce or paste with chili garlic sauce if desired.

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