Red braised potatoes with garlic, chili bean paste and leek.
Course Side Dish
Cuisine Sichuan cuisine
Keyword potatoes, Red Braised
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 3
Calories 163kcal
Author Elaine
Ingredients
bag of small potatoes , around 400g
4garlic cloves , finely chopped
2teaspoonsdoubanjiang , or you can adjust the amount depending how spicy you want it to be
2teaspooncooking oil , sunflower seed oil
2teaspoonssalt
3fresh green leeks , cut into 1 inch sections
Instructions
Wash the potatoes and remove the dots on the skin with a knife or scoop if the potatoes are small in size or just cook it and peel the skins off.
Add around 2 teaspoons salt in a pot along with water to cover the potatoes. Continue to cook around 15 minutes after boiling or until you can insert a chop sticker inside the potato easily.
Transfer the potatoes out and soak in cold water to cool down. Cut into small chunks.
Heat up 2 teaspoons sunflower seed oil in wok, add doubanjiang (or other chili paste) to stir-fry until the oil turns to red. Add finely chopped garlic in to stir fry until aroma.
Return cooked potatoes along with the leek sections. Do a quick fry to toss the sauce evenly on potatoes.
Notes
Since the doubanjiang I am using contains salt, so I do not add extra salt. You can taste before transferring the dish out and add small amount of salt if necessary.