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.

Directions

  1. 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.

  2. 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.

  3. In small bowl, whisk together cornstarch and 1 tbsp water. Stir cornstarch slurry gently into stir-fry to avoid breaking up potatoes.

  4. 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.

  5. Serve stir-fry over rice and garnish with green onion.

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

Notes

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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Category

Appetizer | Main | Side