Fall Stir Fry With Mashed Potatoes Recipes

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VEGGIE STIR-FRY WITH POTATOES



Veggie Stir-Fry with Potatoes image

For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!

Provided by SweetShuga

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 10

2 pounds red potatoes, cut into bite-sized chunks
2 tablespoons olive oil
½ large sweet onion, chopped
¾ cup pea pods
1 head bok choy, roughly chopped
½ cup bean sprouts
½ (6 ounce) bag baby spinach
3 tablespoons soy sauce, or to taste
¼ teaspoon chopped ginger
salt to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
  • Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
  • Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g

FALL STIR-FRY



Fall Stir-Fry image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon brown sugar
1/4 cup plus 2 tablespoons soy sauce
1 pound pork loin, cut into 1 1/2-inch by 1/4-inch strips
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
1 tablespoon chili paste
1 clove garlic, grated on a rasp grater
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 cup shaved Brussel sprouts
1 cup diced acorn squash
4 scallions, thinly sliced up to pale green, dark green tops reserved for garnish
1 Bartlett pear, peeled and diced
2 tablespoons toasted sesame seeds

Steps:

  • Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
  • Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
  • Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
  • Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
  • Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
  • Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.

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