Made this real quick last night as we really didn’t have much around the house to eat. It was tasty and did the trick of filling the void. I’m still trying to slip in as many beans as I can as a substitute for breads/rice. They just have more value/protein to them as a “filler” and are much less refined. It’s pretty much impossible to replace bread in all its awesomeness though. J liked it “ok”, Z was having it talk to the hand at first but later started sneaking little pieces of potato. It’s not an out of this world dish by any means but like I mentioned before it gets the job done and with a nice simple flavor. I personally have always liked potatoes in Asian dishes, it doesn’t happen that often but when it does I’m always a fan.
Spring is in the air, these little buds were found breaking out in the backyard.
Asian Beans and Potatoes
From the cookbook: Vegetarian Cooking & Vegetable Classics – A complete practical guide, with preparation techniques, 300 delicious step-by-step recipes and over 1400 stunning photographs by Roz Denny and Christine Ingram.
- Ingredients
- 4 medium potatoes
- 2 T. peanut oil
- 1 or two green onions (I didn’t have so I used onion powder)
- 1 large fresh chili, seeded and sliced (I didn’t have so I didn’t use)
- 2 cloves of garlic, minced
- 1 can of red beans, rinsed and drained
- 1 T. sesame oil
- 2 T. soy sauce
- fresh cracked black pepper and sea salt to taste
- 1 T.sesame seeds
- fresh chopped parsley or cilantro
- Preparation
Boil potatoes until just tender, not to a normal point of ready (Don’t over cook), drain and set aside. Heat peanut oil in large frying pan, add onions and chili and cook for one to two minutes. Add garlic and cook for a few seconds more. Add in the potatoes, beans, sesame oil and soy sauce, salt and pepper to taste. Gently toss with fresh chopped herbs and sesame seeds before serving. Serve immediately.
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