Yunnan Potato Pickled Green Bean Stir-Fry

Ingredients

• 350 g waxy potatoes, cut into thin matchsticks
• 100 g pickled green beans, chopped
• 1 small red bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 small red chile, sliced
• 1 tbsp neutral oil
• 1 tsp tamari or gluten-free soy sauce
• 1 tsp rice vinegar
• 1/2 tsp ground cumin
• 2 scallions, sliced
• 2 cups cooked rice

Steps

1. Rinse the potato matchsticks under cold water and dry them very well so they crisp rather than steam in the pan.
2. Heat oil in a large skillet over medium-high heat and cook potatoes for 7 to 8 minutes, turning often, until golden and tender.
3. Add pickled green beans, red pepper, garlic, ginger, chile, and cumin and cook for 2 minutes until aromatic.
4. Stir tamari and rice vinegar with 1 tablespoon water, pour it around the edge of the pan, and toss quickly.
5. Cook for 1 more minute until the sauce clings to the potatoes; taste before adding salt because pickles vary in saltiness.
6. Scatter with scallions and serve hot with rice.

Allergen note: Contains soy if using tamari. Check pickled vegetable labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.