Stir Fried Garlic Potatoes

Stir fried garlic potatoes can be served as part of a weekend breakfast or together with the Slow Cooker Corned Beef in Beer and Vegetables recipe (recipe can be found here). The trick to this dish is to slice the red potatoes as thin as possible in order to quickly brown them in a wok over high heat. The garlic is added at the last minute to finish the dish.

Enjoy!

Ingredients

2	2	Red potatoes per serving/person
2 cloves	2 cloves	Garlic (syun3, 蒜) per serving/person, crushed in a garlic press

 Equipment

14 in.	35.5 cm.	Wok or pan to brown the ingredients

 Preparation Instructions

1. Peel and crush the garlic in a garlic press; set aside.
2. Wash and cut the red potatoes in half lengthwise. Using a sharp knife, cut the potato halves into slices as thin as possible (given your knife skills and the sharpness of the knife). The potato slices can be placed into a bowl of water to prevent them turning brown if they’re not going to be cooked immediately. Be sure to drain the water and remove any excess liquid from the potato slices before cooking.

Cooking Instructions

1. Heat a wok over high heat before adding oil and then the potato slices. Stir fry and separate any potato slices clumped together to promote even cooking (add more oil as necessary). Add the crushed garlic after the potato slices are well browned (add more oil as necessary) and stir fry the ingredients vigorously to prevent the garlic from burning.
2. Turn off the heat and place the potatoes into a serving dish. Serve with Slow Cooker Corned Beef in Beer and Vegetables or as part of a weekend breakfast.