Xinjiang-Style Stir-Fried Potato with Cumin and Chilli
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Ingredients
- 500 g waxy potatoes, thinly sliced
- 1 tsp cumin seeds
- 2 dried red chilli
- 3 garlic cloves
- 2 spring onions, finely sliced
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 194 kcal
- Protein
- 2.9 g
- Carbohydrate
- 21.3 g
- of which sugars
- 1.3 g
- Fat
- 10.6 g
- of which saturates
- 1.8 g
- Fibre
- 2.6 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the potato slices into fine strips, then rinse in cold water and drain well.
- 2
Heat the groundnut oil in a wok until hot and fry the cumin seeds, dried red chilli and garlic for 30 seconds until fragrant.
- 3
Add the potato strips and stir-fry over a high heat for 5 minutes, until tender but still with a little bite.
- 4
Season with a little salt.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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