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Main course · Chinese

Yunnan-Style Potato and Egg Stir-Fry with Chilli

25 min Serves 4 ~280 kcal/serving ~£3.80 (£0.95/serving) Contains-nutsDairy-freeKid-friendlyVegetarian

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Ingredients

  • 450 g waxy potatoes, thinly sliced
  • 4 large eggs
  • 2 fresh red chilli
  • 2 spring onions, finely sliced
  • 1 tbsp light soy sauce
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
280 kcal
Protein
11.5 g
Carbohydrate
19.5 g
of which sugars
1.7 g
Fat
17.1 g
of which saturates
3.9 g
Fibre
2.3 g
Salt
0.90 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cut the potato slices into fine strips, then rinse in cold water and drain well.

  2. 2

    Heat half the groundnut oil in a wok until hot and stir-fry the potato strips for 5 minutes, until tender but still with a little bite.

  3. 3

    Add the sliced fresh red chilli and stir-fry for 1 minute.

  4. 4

    Beat the eggs. Push the potato to one side of the wok, add the remaining oil and pour in the eggs, scrambling until just set.

  5. 5

    Toss the egg and potato together with the light soy sauce for 1 minute.

  6. 6

    Scatter with the spring onions and serve with steamed rice.

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