Potato and Mushroom Stir Fry Recipe

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Directions

• Cook the potatoes in a vesselful of water till they are 80% cooked and then cut the cooked potatoes into fingers shape.
• Heat the oil in a wok on a high flame till they are golden brown and add the potato fingers and cook on a high flame for a few minutes.
• Heat the oil in a wok again, add the ginger-garlic paste and spring onion whites and fry for 1 minute.
• Add the capsicum, mushrooms and potatoes and fry for 1 minute and add the soya sauce, oyster sauce, ketchup, chili sauce, salt and pepper and mix it lightly so that all the vegetables are coated with the sauces.
• Once done, switch off the flame and garnish with spring onion greens and serve it hot with rice.

Nutrient values per serving

Energy: 159 cal
Protein: 1.5 g
Carbohydrates: 13 g
Fiber: 1.7 g
Fat: 11.4 g
Cholesterol: 0 mg
Vitamin A: 249.5 mg
Vitamin B1: 0.2 mg
Vitamin B2: 0.1 mg
Vitamin B3: 0.9 mg
Vitamin C: 37.9 mg
Folic Acid: 14.4 mg
Calcium: 19.8 mg
Iron: 0.8 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 92.9 mg
Potassium: 200.3 mg
Zinc: 0.4 mg